Japanese Chicken Cutlet Sandwich ~ Chicken Katsu Sando チキン カツ サンド

Japanese sandwich Chicken Katsu Sando

Here is another yummy Katsu recipe for you to try!  Japanese Katsu, or cutlet, is usually associated with pork in Japan.  There is Tonkatsu, Hirekatsu and Katsudon, all use pork and I have recipes for all three here on my blog.  Chicken Katsu is something you did not see often at Tonkatsu restaurants in Japan when I was growing up.  There were a couple of places near the U.S. Military bases that did have Chicken Katsu on the menu because chicken is popular with the Americans who lived on the base and they’d always request it.  Lately I’m seeing it more and more in Japanese Tonkatsu restaurants. 

A few days ago I decided to make Chicken Katsu since I wasn’t able to get to my Butcher to get my favorite local pork.  As I was frying up the golden chicken cutlets I was thinking it had been awhile since I prepared it and thought should I eat it with rice or make it into a sandwich?  Well the sandwich won since I had a loaf of fresh bread on the counter and a beautiful head of green leaf lettuce sitting in the fridge.  In Japan a Cutlet Sandwich is called Katsu Sando and just like the dishes I mentioned above it is usually made with pork.  Well let me tell you it’s just as good made with chicken and I love them both equally!  You can skip the bread and slice the cutlet over a salad or serve it with rice and shredded cabbage or a salad on the side.

Ingredients:  2 Servings

4 slices of white bread (I use Japanese Shokupan)
2 pieces of Chicken Katsu (recipe below)
lettuce (I use green leaf or butter lettuce)
Karashi ~ Japanese Spicy Mustard (to taste)
Tonkatsu Sauce (to taste)

Prepare the Chicken Katsu:

2 boneless, skinless whole Chicken Breasts (pounded to even out the thickness of the breast).  I like mine thick about 1 inch
2 large eggs
2 Tablespoons All Purpose Flour
2 Tablespoons water
1 1/2 – 2 cups Panko, Japanese bread crumbs (amount depends on the size of chicken breasts)
Oil for frying, I use Rice Bran Oil or Canola Oil
salt and pepper

Preparation:

Lightly season both sides of the chicken breasts with salt and pepper.  Get two shallow bowls to dredge the chicken.  In first bowl whisk eggs, flour and water until combined and there are no lumps.  Add the Panko to the second bowl.  Dip one Breast at a time, first in egg/flour mixture, making sure the Chicken Breast is thoroughly covered, then coat in the Panko breadcrumbs.  Firmly press each side of the breast a couple of times in the Panko so it sticks and you get a nice even coating and it’s completely covered.  Repeat with the second breast.

Fill a medium sized, heavy bottom pot halfway with oil and place over medium heat.  When the oil reaches 340 degrees gently lower the cutlets into the oil.  Once the the cutlets are golden brown on one side, carefully turn over and brown the other side.  About 4-5 minutes on each side.  Transfer to a paper towel lined dish or wire rack and let rest & cool for about 10 minutes.

Chicken Katsu Sando

Assembling the Sandwiches:

Place one Chicken Katsu and lettuce on one slice of the bread.

Spread Tonkatsu Sauce and mustard on the other side of bread.  I like mixing a little of the spicy mustard into some sauce first to taste then spreading on the bread since the mustard is quite spicy amd you can adjust to your liking.  You can leave the mustard out for kids.

Repeat the steps above for the second Chicken Katsu.

Cut each sandwich in half and serve.

Japanese Chicken Cutlet Sandwich ~ Chicken Katsu Sando チキン カツ サンド
Serves: 2
 
Ingredients
  • Ingredients
  • 4 slices of white bread (I use Japanese Shokupan)
  • 2 pieces of Chicken Katsu (recipe below)
  • lettuce (I use green leaf or butter lettuce)
  • Karashi ~ Japanese Spicy Mustard (to taste)
  • Tonkatsu Sauce (to taste)
  • Prepare the Chicken Katsu:
  • 2 boneless, skinless whole Chicken Breasts (pounded to even out the thickness of the breast). I like mine thick about 1 inch
  • 2 large eggs
  • 2 Tablespoons All Purpose Flour
  • 2 Tablespoons water
  • 1½ - 2 cups Panko, Japanese bread crumbs (amount depends on the size of chicken breasts)
  • Oil for frying, I use Rice Bran Oil or Canola Oil
  • salt and pepper
Instructions
  1. Preparation:
  2. Lightly season both sides of the chicken breasts with salt and pepper. Get two shallow bowls to dredge the chicken. In first bowl whisk eggs, flour and water until combined and there are no lumps. Add the Panko to the second bowl. Dip one Breast at a time, first in egg/flour mixture, making sure the Chicken Breast is thoroughly covered, then coat in the Panko breadcrumbs. Firmly press each side of the breast a couple of times in the Panko so it sticks and you get a nice even coating and it's completely covered. Repeat with the second breast.
  3. Fill a medium sized, heavy bottom pot halfway with oil and place over medium heat. When the oil reaches 340 degrees gently lower the cutlets into the oil. Once the the cutlets are golden brown on one side, carefully turn over and brown the other side. About 4-5 minutes on each side. Transfer to a paper towel lined dish or wire rack and let rest & cool for about 10 minutes.
  4. Assembling the Sandwiches:
  5. Place one Chicken Katsu and lettuce on one slice of the bread.
  6. Spread Tonkatsu Sauce and mustard on the other side of bread. I like mixing a little of the spicy mustard into some sauce first to taste then spreading on the bread since the mustard is quite spicy amd you can adjust to your liking. You can leave the mustard out for kids.
  7. Repeat the steps above for the second Chicken Katsu.
  8. Cut each sandwich in half and serve.

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