Chicken Katsu Sando.
4-6 slices of fresh white bread
2 x chicken breasts
1 c Panko crumbs
1 x Egg Beaten
Flour for dusting
Salt and Pepper
1 -2 c Green Cabbage Sliced thinly or use a mandolin
2T Kewpie Mayonnaise
t = teaspoon / T = Tablespoon / c = Cup
If you use a fresh loaf of uncut bread you can cut thicker slices to suit. Use an electric knife if you have one it will save you squashing the bread.
Otherwise go for the thickest sliced white bread you can find.
Chicken breasts you want to make as even as possible.
Place them on a board and place some glad wrap or baking paper over the top and rolling pin them flat slightly or use a meat tenderizer to flatten. Just even them up but still remain thick.
Add some salt and pepper to the flour and then dust chicken into it.
Dip in egg and crumb in panko crumbs.
Try to keep one hand for the dry mixture and one hand for the wet. Saves on messy fingers.
Heat up your oil about an inch thick in your pan over a medium heat and fry your chicken on 4-5mins each side till golden and cooked through.
You can finish off cooking in a hot oven if your are worried they are aren't cooked all the way through.
Make your slaw by mixing through the Kewpie Mayonnaise to the green cabbage and season with Salt and Pepper.
Toast your bread on one side. Slather Tonkatsu sauce on the toasted side add your cooked chicken and slaw on top. Top with another slice of bread toasted side down and cut off crusts.