Chicken Katsu Sando

• 4 slices Shokupan Japanese milk bread / thick white bread
• 1 tbsp butter
• 2 tbsp Japanese mayonnaise
• 2 pieces chicken breast
• pinch of salt and Rajah pepper
• 4 tbsp Green Dragon plain flour
• 1 cup Panko bread crumbs
• vegetable oil for deep frying
• 2 tbsp Tonkatsu sauce
• 1 cup shredded cabbage/ lettuce

The oil should be ready by now, so you can pop the meat into th

e oil and leave it to deep fry for 8 - 10 minutes.

In the meantime, you can butter your toasted bread, and spread mayonnaise. 

When it is cooked to a golden brown, remove the meat from the wok and leave it on an

oven rack to rest and drain the oil off.

Assemble the sandwich

Place the chicken onto the sandwich, add the lettuce/cabbage on top, and drizzle the tonkatsu

sauce over the top. Close the sandwich with the 2nd slice of bread.

First toast your bread in a pan or toaster. While the bread is toasting, heat up some

vegetable oil, on a medium heat, in the wok for deep frying. Now that the oil is heating

up and the bread is toasting, shred your lettuce or cabbage and set aside.

Cut the chicken breast from the middle to butterfly it. Season with salt and pepper before coating it. Now set up the following bowls: a bowl of plain flour (seasoned

with salt and pepper), a bowl of whisked eggs, a bowl of panko bread crumbs. 

First coat your meat in the plain flour, then dip it in the eggs and finally coat it in the panko

crumbs.