Sourdough Chicken Katsu Sandwiches
Inspired by the moreish flavours of Japanese chicken katsu, this sandwich is full of crunch. It's topped with iceberg lettuce, mayonnaise and tonkatsu sauce for the ultimate bite.
Ingredients
- 500g chicken breast fillets, trimmed
- 1/3 cup plain flour
- 1 free range eggs, lightly beaten
- 1 1/2 cup panko breadcrumbs
- vegetable oil, for frying
- 2/3 cup whole-egg mayonnaise
- 1 1/2 tsp mild curry powder
- 8 leaves iceberg lettuce, shredded
- 1/3 cup tonkatsu sauce
- 8 slices sourdough, toasted, to serve
Method
- Cut each chicken breast in half lengthways to create 4 fillets. Place each fillet between 2 sheets of baking paper and beat with a rolling pin to even out thickness.
- Place flour, egg and breadcrumbs into 3 separate bowls. Coat 1 fillet in flour, then dip into egg, then coat with breadcrumbs. Place fillet on a plate. Repeat with remaining fillets. Heat enough oil in a medium frying pan so that it is 1cm deep. Fry chicken for 3-4 minutes each side over medium heat or until chicken is cooked through. Transfer to a plate lined with paper towel.
- Combine mayonnaise and curry powder in a small bowl.
- To serve, spread mayonnaise mixture onto 2 bread slices. Top with lettuce, chicken and tonkatsu, then top with sourdough. Repeat this process to make 4 sandwiches. Serve.
