Description
Crispy panko-coated chicken cutlets nestled between slices of soft white bread, layered with crunchy cabbage and sweet-savory tonkatsu sauce — this Katsu Chicken Sandwich is the ultimate comfort food with a Japanese twist.
Ingredients
Scale
- 2 large raw chicken cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1/4 cup tonkatsu sauce
- 4 slices white sandwich bread
- 1 cup shredded green cabbage
Instructions
- Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom generously.
- Season chicken cutlets with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge chicken in flour, dip in egg, and coat with panko, pressing lightly to adhere.
- Fry chicken cutlets in hot oil for 3–4 minutes per side, or until golden brown and crispy. Let rest on a wire rack.
- Lightly toast the sandwich bread slices.
- Place a cutlet on one slice of bread, drizzle with tonkatsu sauce, top with shredded cabbage, and cover with another slice of bread.
- Slice in half and serve immediately.
Notes
- Use a wire rack to keep fried chicken crispy instead of paper towels.
- Chill the cabbage for added crunch before assembling.
- You can substitute chicken with tofu or mushrooms for a vegetarian version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: katsu sandwich, chicken katsu, Japanese sandwich, crispy chicken, tonkatsu, easy lunch, street food