Katsu Sando (Chicken Version) – Japanese Breaded Chicken Cutlet Sandwich
Katsu Sando (Chicken Version) – Japanese Breaded Chicken Cutlet Sandwich featuring a crispy breaded chicken cutlet (chicken katsu) nestled between slices of soft, crustless Japanese milk bread (shokupan). It is coated in panko breadcrumbs and deep-fried to perfection, then drizzled with tonkatsu sauce for a tangy and savory kick. This sandwich is a favorite in convenience stores, cafes, and bento boxes across Japan. With its perfect balance of crispy, tender, and slightly sweet flavors, Katsu Sando (Chicken Version) – Japanese Breaded Chicken Cutlet Sandwich makes a delicious lunch, snack, or even a quick dinner option. Enjoy it fresh with a side of pickles or shredded cabbage.
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15 minutes
20 minutes
Snack
2
Katsu Sando (Chicken Version) – Japanese Breaded Chicken Cutlet Sandwich
Ingredients
– For the Chicken Katsu: 2 boneless chicken breasts, 1/2 cup all-purpose flour, 1 egg, 1 cup panko breadcrumbs, salt, pepper, and oil for frying.
– For the Sandwich: 4 slices of Japanese milk bread (shokupan), 2 tbsp butter, 2 tbsp tonkatsu sauce, 1/2 cup shredded cabbage (optional).
Instructions
1. Pound the chicken breasts to an even thickness and season with salt and pepper.
2. Coat each piece in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
3. Heat oil in a pan and deep-fry the chicken over medium heat for 3-4 minutes per side until golden and crispy.
4. Remove from oil and drain on a paper towel.
5. Toast the slices of milk bread lightly and spread butter on one side.6. Place the fried chicken katsu on one slice of bread and drizzle with tonkatsu sauce.
7. Optionally, add shredded cabbage for extra crunch.
8. Top with another slice of bread, press gently, and cut off the crusts.
9. Slice into halves or thirds and serve immediately.
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