Ingredients with Measurements:
- 4 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup teriyaki sauce
- 8 slices of white bread
- 1/4 cup mayonnaise
- 1/4 cup shredded cabbage
- 1/4 cup sliced scallions
Special equipment needed:
- Frying pan
- Baking sheet
- Wire rack
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 375°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. Season the chicken breasts with salt and pepper.
4. Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, place the panko breadcrumbs.
5. Dip each chicken breast in the flour, then the egg mixture, and finally the breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
6. Heat a frying pan over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
7. Transfer the chicken breasts to a wire rack set on a baking sheet and bake in the preheated oven for 10-12 minutes or until the chicken is cooked through.
8. While the chicken is baking, heat the teriyaki sauce in a small saucepan over low heat.
9. Toast the bread slices and spread mayonnaise on one side of each slice.
10. Once the chicken is cooked, remove it from the oven and brush each breast with the teriyaki sauce.
11. Assemble the sandwiches by placing a chicken breast on top of a slice of bread, followed by a handful of shredded cabbage and sliced scallions. Top with another slice of bread.
12. Cut each sandwich in half and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying pan: medium-high heat
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 22g
Carbohydrates: 56g
Protein: 41g
Substitutions for ingredients:
- Chicken breasts can be substituted with pork or beef cutlets.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- White bread can be substituted with any bread of your choice.
- Mayonnaise can be substituted with any spread of your choice.
- Shredded cabbage can be substituted with lettuce or any other leafy green.
Variations:
- Add sliced avocado or pickled vegetables to the sandwich.
- Use a different sauce, such as tonkatsu or curry sauce.
- Make a vegetarian version using tofu or eggplant instead of chicken.
Tips and tricks:
- Make sure to pound the chicken breasts evenly to ensure they cook evenly.
- Use a wire rack when baking the chicken to ensure it stays crispy.
- Brushing the chicken with the teriyaki sauce after baking ensures the sauce doesn't burn in the oven.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sandwiches on a platter with a side of pickled vegetables or a salad.
Garnishes:
Garnish the sandwiches with sesame seeds or sliced scallions.
Pairings:
Pair the sandwiches with a cold beer or iced tea.
Suggested side dishes:
Serve the sandwiches with a side of french fries or potato salad.
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly.
- If the chicken is not crispy enough, try baking it for a few extra minutes or broiling it for a minute or two.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Katsu sando is a popular Japanese sandwich that originated in Tokyo in the 20th century.
Flavor profiles:
The sandwich is savory and slightly sweet, with a crispy texture from the chicken and a tangy flavor from the teriyaki sauce.
Serving suggestions:
Serve the sandwiches as a lunch or dinner entree.
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Region: Japanese