Chicken cutlet (Tori Katsu) sandwich

Name: Chicken cutlet (Tori Katsu) sandwich
Cuisine: Japanese, Asian
Ingredients: 1 boneless , skinless chicken breast about 12 oz; 1 tsp kosher salt; 1/4 cup all-purpose flour; 1 large egg; 3/4 cup panko; 1/2 cup vegetable oil; 4 slices Japanese milk bread ( shokupan) or other white bread, crusts removed; 2 to 3 tbsp Kewpie mayonnaise; 2 tbsp bull-dog tonkatsu sauce

4 steps

From The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater and life long outsider by Ivan Orkin

Updated at: Thu, 17 Aug 2023 03:50:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1141.6 kcal (57%)

Total Fat79.9 g (114%)

Carbs52.5 g (20%)

Sugars10.6 g (12%)

Protein48.8 g (98%)

Sodium1648.1 mg (82%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1boneless skinless chicken breast

1 tspkosher salt

¼ cupall-purpose flour

1egg

large

¾ cuppanko

½ cupvegetable oil

4 slicesJapanese milk bread

shokupan, or other white bread, crusts removed

2 TbspKewpie mayonnaise

2 Tbsptonkatsu sauce

Instructions

Step 1

Slice the chicken breast horizontally in half, giving you 2 fillets, each about 1/2 inch think. Season with the salt.

Step 2

Set up bread station by lining up with shallow trays- pie tins work well- and filling them with the flour, the eggs, and the panko, respectively. Lightly beat the egg. One at a time, coat each piece of chicken with the flour , gently dusting off any excess, then give it a dip in the egg and, finally, a coating of panko. Don't be stingy with the bread crumbs - cover the whole piece of chicken and press down gently to ensure good coating.

Step 3

Fill medium skillet with 1/4 inch of oil and gets to medium heat to about 350°F. You can tell that the oil is ready if you toss a few panko crumbs into the oil and they immediately begin to sizzle. Carefully slide one piece of chicken into the oil an fry, turning once, until golden brown, about 3 min per side. Transfer to a paper towel or wire rack to drain while you get the other pieces.

Step 4

Trim the chicken pieces to fit the pieces of bread ( trimming are the chef's snack), then slather each slice of bread with mayo and bull-dog sauce and sandwich the chicken between each.