Stacked chicken katsu sandwiches

Katsu sandos

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread

Nutrition: per serving
NutrientUnit
kcal672
fat29g
saturates3g
carbs74g
sugars20g
fibre4g
protein26g
salt2.4g
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Ingredients

For the tonkatsu sauce

Method

  • STEP 1

    Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.

  • STEP 2

    Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.

  • STEP 3

    Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.

  • STEP 4

    Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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