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Recipe

Crispy Chicken Katsu Sandwich

This Japanese fast-food favorite pairs perfectly with a simple, refreshing cucumber salad on the side.

Ingredients

  • 1/2 cup ketchup
  • 3 Tbs. Worcestershire sauce
  • 1-1/4 cups plain panko
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 tsp. soy sauce
  • 1/2 cup canola oil
  • 3/4 lb. thin-cut chicken breast cutlets
  • Kosher salt and freshly ground white pepper
  • 1/4 cup Japanese mayonnaise, such as Kewpie; more to taste
  • 4 burger buns, split and toasted
  • 1-1/2 cups thinly sliced green cabbage

Nutritional Information

  • Calories (kcal) : 890
  • Fat Calories (kcal): 560
  • Fat (g): 63
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 28
  • Monounsaturated Fat (g): 26
  • Cholesterol (mg): 155
  • Sodium (mg): 1410
  • Carbohydrates (g): 47
  • Fiber (g): 2
  • Sugar (g): 13
  • Protein (g): 25

Preparation

  • In a small bowl, whisk the ketchup and Worcestershire sauce. Set aside. Spread the panko and flour on two separate rimmed dinner or pie plates. In a medium bowl, whisk the egg and soy sauce until frothy. Line a plate with paper towels.
  • Lightly season the chicken with salt and pepper. Dredge half of the cutlets in the flour, then the egg, and finally the panko, pressing to adhere the crumbs to the meat. In a large nonstick pan, heat the oil over medium-high heat until shimmering. Add the chicken to the skillet, reduce the heat to medium, and cook, flipping once, until golden-brown and cooked through, 3 to 4 minutes per side. Transfer the chicken to the prepared plate to drain. Repeat with the remaining chicken and panko.
  • Spread 1 Tbs. mayonnaise over the bottom of each bun. Divide the chicken among the buns, then drizzle generously with the ketchup mixture, and top with the cabbage. Cover with the bun tops, and serve.

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