Chicken Katsu Sandwich Japanese (Printable View)
Golden chicken cutlet, tangy sauce, crisp cabbage, and soft brioche in a Japanese-inspired sandwich.
# Ingredient List:
→ Chicken Katsu
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - Vegetable oil for frying
→ Sandwich Assembly
08 - 4 brioche or milk bread buns
09 - 1 cup finely shredded green cabbage
10 - 4 tablespoons Japanese mayonnaise
11 - 4 tablespoons tonkatsu sauce
12 - 1 small cucumber, thinly sliced
13 - 1 small tomato, thinly sliced
# How to Prepare:
01 - Slice each chicken breast horizontally to create 4 thin cutlets. Pound each cutlet to an even 1/2 inch thickness. Season both sides with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 - Dredge each cutlet in flour, then dip in beaten egg, and coat completely with panko breadcrumbs.
04 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry cutlets in batches for 2 to 3 minutes per side, until golden and cooked through. Drain on paper towels.
05 - Lightly toast the brioche or milk bread buns.
06 - Spread 1 tablespoon of Japanese mayonnaise on the bottom half of each bun. Top with shredded cabbage, cucumber slices, and tomato slices.
07 - Place one hot chicken cutlet on top of the vegetables. Drizzle with 1 tablespoon of tonkatsu sauce.
08 - Cover with the top bun and serve immediately while hot.
# Expert Suggestions:
01 -
- Uses easy-to-find grocery staples that you may already have
- Quick enough for a weeknight yet impressive enough for guests
- Crispy exterior with a juicy, tender center for ultimate satisfaction
- Fresh vegetables and tangy sauce brighten every bite
02 -
- High in protein from lean chicken breast
- Perfect for make-ahead meal prep chicken can be fried in advance and reheated
- Pairs beautifully with a tangy green salad or simple miso soup
03 -
- Always pound the cutlets to even thickness for consistent cooking and maximum juiciness
- Do not overcrowd your skillet as this drops oil temperature and leads to soggy breading
- For the best results use day-old bread to make homemade panko and toast it lightly before coating