Japanese Sandwich with Chicken Cutlet and Cabbage
Bread and sandwiches
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
This Thermomix® recipe for Japanese Sandwich with Chicken Cutlet and Cabbage is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This Japanese sandwich, the Katsu Sando, is a real treat! The crispy chicken cutlet goes perfectly with the freshness of the seasoned cabbage. I often prepare it for a quick but tasty lunch, or for a delicious brunch with friends. The preparation takes a little time, but the result is guaranteed. The finely chopped cabbage gives a unique crunch, while the tonkatsu sauce adds a touch of irresistible sweet and sour flavour. Perfect for those who love oriental flavours and want to experience something new in the kitchen. Try it, you won't regret it!
Ingredients (16 ingredients)
-
4 slice chicken breast
-
2 piece eggs
-
fine salt
-
00 flour
-
panko
-
pepper
-
seed oil
-
300 g cabbage
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2 tbsp mayonnaise
-
2 tsp mustard
-
2 tsp rice vinegar
-
2 tsp soy sauce
-
1 tsp sesame oil
-
1 tsp sugar
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8 slice sliced sandwich bread toasted
-
tonkatsu sauce
Preparation (7 steps)
Preparation of the cabbage
300 g of finely chopped cabbage with cutting board and knife. Put the cabbage in a large bowl.
Cabbage dressing
Add to the bowl with the cabbage: 2 tablespoons of mayonnaise, 2 teaspoons of mustard, 2 teaspoons of rice vinegar (or apple cider vinegar), 2 teaspoons of soy sauce, 1 teaspoon of sesame oil and 1 teaspoon of sugar. Mix carefully to distribute the seasonings evenly.
Chicken preparation
Season 4 slices of chicken breast with fine salt and pepper on both sides.
Preparation for breading
Prepare three plates: one with 00 flour, one with 2 eggs beaten with a pinch of salt and one with the panko.
Chicken breading
Pass the chicken in the 00 flour, pressing to make it adhere. Dip each floured chicken slice in the beaten egg. Finish with the panko breading, again pressing to make it stick.
Chicken frying
Fry the breaded chicken in hot seed oil at 170-180 °C for about 5-6 minutes per side in a pan. Drain the chicken on absorbent paper to eliminate excess oil.
Sandwich assembly
Spread some tonkatsu sauce on half of the 8 slices of toasted sandwich bread. Place the hot chicken after draining off the excess oil. Add a generous portion of cabbage salad, then close with the second slice of bread. Lightly press the sandwich and cut it in half. Serve our sandwich immediately.
Finished cooking? Great! 🎉
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Created by
Francesca Rossi
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Mustard
- Soy
- Sesame seeds
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