Crispy Chicken Katsu Sandwich with Slaw

• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 lb chicken cutlets, pounded thin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying
• 4 soft buns, toasted
• 1 cup coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame seeds (optional)

Steps

1. 1 In a bowl, mix mayonnaise, rice vinegar, sugar, and a pinch of salt to make the slaw dressing.
2. 2 Toss coleslaw mix with the dressing until well coated and set aside.
3. 3 Season chicken cutlets with salt and pepper.
4. 4 Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. 5 Dredge each chicken cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs. Press sesame seeds into the breadcrumbs if using.
6. 6 Heat oil in a large skillet over medium heat.
7. 7 Fry the chicken until golden brown and cooked through, about 3-4 minutes per side.
8. 8 Drain on paper towels.
9. 9 Assemble the sandwiches by placing a piece of crispy chicken on each bun and topping with slaw.
10. 10 Serve immediately.

Equipment

• skillet
• tongs
• paper towels

Variations

• For a spicier kick, add sriracha mayo to the sandwich.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Coconut flour can replace all-purpose flour for a gluten-free coating.

Pairings

• Pickled vegetables
• Miso soup

Nutrition

Tips

• For extra crunch, double coat the chicken cutlets with breadcrumbs.
• Ensure your oil is hot enough before frying to achieve a crispy exterior.

Storage

Store assembled sandwiches in an airtight container in the fridge for up to 1 day. Reheat in a toaster oven to maintain crispiness.

Freezing: Freezes well for up to 1 month. Freeze unassembled components separately and reheat chicken in oven, then assemble.

Serving Suggestions

• Serve with a side of pickled ginger and wasabi for an authentic touch.
• Pair with miso soup for a complete meal.

FAQ