Lunch · 30 min · japanese

Chicken Katsu Sando

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken cutlet
• 1/2 cup Panko
• 2 slices Milk bread
• 2 tbsp Tonkatsu sauce
• 1 cup Cabbage
• 1 tbsp Mayonnaise

Steps

1. Set up a breading station: flour, beaten egg, and panko in three shallow dishes.
2. Pound the chicken cutlet to an even 1/2-inch thickness so it cooks uniformly.
3. Dredge in flour, dip in egg, then press firmly into the panko.
4. Heat 1/2 inch of neutral oil in a skillet to 350°F — a panko crumb should sizzle immediately.
5. Fry 3–4 minutes per side until deeply golden and 165°F inside.
6. Drain on a wire rack, not paper towels, so the crust stays crisp.
7. Spread mayo on the milk bread, add shredded cabbage, then the cutlet.
8. Drizzle with tonkatsu sauce, close, and press lightly.

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