Chicken Katsu Sando

Cooking Time
50
Portions
2

Ingredients

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  • g Country Range Medium White Square Sliced Bread
  • g Country Range Panko Breadcrumbs
  • g Country Range Plain Flour
  • g Free range eggs
  • g Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
  •   tsp Country Range Medium Madras Curry Powder
  • ml Ton Cats Curry Sauce
  • ml Country Range Dark Soy
  • g White cabbage
  • g Carrot (grated)
  • g Spring onion
  • g Red cabbage
  • g Lime
  • ml Sesame Oil
  • ml Country Range Olive-Pomace Oil
  •   tsp Country Range Crushed Chillies

  • 1

    Step 1

    Cut the chicken in half lengthways and panne in flour, curry powder, egg and panko breadcrumbs.
  • 2

    Step 2

    Fry at 180 for 6 mins.
  • 3

    Step 3

    Lightly butter 2 thick slices of bread.
  • 4

    Step 4

    Prepare the Asian slaw by mixing the grated white cabbage, carrot, sliced spring onion and red cabbage.
  • 5

    Step 5

    Add the lime, soy, sesame oil, pomace oil and pinch of crushed chilies.
  • 6

    Step 6

    Assemble the sandwich with a layer of curry sauce on bottom slice of bread, add the cooked seasoned chicken, top with Asian slaw then a drizzle of curry sauce then the top piece of bread

Ingredients

  • 4 g Country Range Medium White Square Sliced Bread
  • 25 g Country Range Panko Breadcrumbs
  • 25 g Country Range Plain Flour
  • 2 g Free range eggs
  • 1 g Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
  • 1 tsp Country Range Medium Madras Curry Powder
  • 50 ml Ton Cats Curry Sauce
  • 5 ml Country Range Dark Soy
  • 10 g White cabbage
  • 10 g Carrot (grated)
  • 1 g Spring onion
  • 10 g Red cabbage
  • 0.5 g Lime
  • 5 ml Sesame Oil
  • 5 ml Country Range Olive-Pomace Oil
  • 0.125 tsp Country Range Crushed Chillies