Ingredients with Measurements:
- 4 slices of white bread
- 2 boneless chicken breasts
- 1 cup of panko breadcrumbs
- 1/2 cup of all-purpose flour
- 2 eggs
- 1 tablespoon of curry powder
- Salt and pepper
- 1/4 cup of vegetable oil
- 1/2 cup of shredded cabbage
- 1/4 cup of tonkatsu sauce
- 1 tablespoon of mayonnaise
Special equipment needed:
- Frying pan
- Meat mallet
- Kitchen thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
3. In a shallow dish, mix the flour, curry powder, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the panko breadcrumbs.
6. Coat the chicken breasts in the flour mixture, shaking off any excess.
7. Dip the chicken breasts in the beaten eggs, then coat them in the panko breadcrumbs.
8. Heat the vegetable oil in a frying pan over medium-high heat.
9. Fry the chicken breasts for 3-4 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F.
10. Transfer the chicken breasts to a baking sheet and bake them in the preheated oven for 10 minutes.
11. Toast the bread slices.
12. Spread the tonkatsu sauce on one side of each slice of bread.
13. Place the shredded cabbage on top of the sauce on two slices of bread.
14. Place the chicken breasts on top of the cabbage.
15. Spread the mayonnaise on the other two slices of bread and place them on top of the chicken breasts.
16. Cut each sandwich in half and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Baking temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- White bread can be substituted with whole wheat bread or sourdough bread.
- Boneless chicken breasts can be substituted with boneless pork chops or tofu.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
- Tonkatsu sauce can be substituted with barbecue sauce or hoisin sauce.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use different types of bread, such as brioche or ciabatta.
- Add a fried egg on top of the chicken breasts.
- Use different types of protein, such as shrimp or beef.
Tips and tricks:
- Make sure to pound the chicken breasts evenly to ensure even cooking.
- Use a kitchen thermometer to check the internal temperature of the chicken breasts.
- Let the chicken breasts rest for a few minutes before slicing them to prevent the juices from running out.
- Use a serrated knife to cut the sandwiches in half.
Storage instructions:
The sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sandwiches, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwiches on a platter with a side of pickles or potato chips.
Garnishes:
Garnish the sandwiches with chopped scallions or sesame seeds.
Pairings:
Serve the sandwiches with a side of miso soup or edamame.
Suggested side dishes:
Serve the sandwiches with a side of Japanese potato salad or cucumber salad.
Troubleshooting advice:
If the chicken breasts are not cooked through after frying, finish cooking them in the oven.
Food safety advice:
Make sure to cook the chicken breasts to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
The katsu sando is a popular Japanese sandwich that originated in the 20th century. It typically consists of a breaded and fried cutlet of meat or seafood, served between two slices of white bread.
Flavor profiles:
The curry katsu sando has a crispy and savory chicken cutlet, paired with the tangy and sweet tonkatsu sauce and the creamy mayonnaise. The shredded cabbage adds a fresh and crunchy texture to the sandwich.
Serving suggestions:
Serve the sandwiches with a cold glass of Japanese green tea or a refreshing glass of iced tea.
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Region: Japanese