Ingredients
- 3x Chicken breasts sliced fine
- 1 cup of plain flour
- 2 eggs beaten
- 4 cups of panko breadcrumbs
- 1cup of rice bran oil
- 1/2 Chinese cabbage shaved
- Kewpie mayo
- Vinegar
- Salt and pepper to taste
Method
- Katsu1 - coat in flour 2 - dip in beaten egg, covering all the flour 3 - place in panko and press the panko into the breast until covered Heat half the oil until a tester crumb sizzles Place 3-4 at a time in the pan and fry until golden. Drain cooked filets on a rack
- Cabbage slaw Place cabbage and splash of vinegar, salt and paper to taste in a bowl and skrunch with hands until incorporated.
- Making the Katsu Sando Place chicken breast on fluffy white bread and layer with slaw and mayo. Cut off crusts and in half to serve
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
- OBENTO - OBENTO PANKO BREADCRUMBS
