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Chicken Katsu Sando with Pickled Red Cabbage
This trendy Japanese sandwich is a prime example of global comfort food. Although there are many versions, this recipe combines crunchy fried chicken, tangy pickled cabbage, and airy, soft white bread spread with the barbecue-like tonkatsu sauce.
1/2 C vegetable oil (for frying)
4 chicken breast, boneless, skinless, and pounded thin
1 tsp. kosher salt
1/4 tsp. black pepper
2 eggs, beaten
1 1/2 C panko breadcrumbs
8 slices white bread, crusts removed
1/4 C tonkatsu sauce
2 C Ready-Set-Serve Shredded Red Cabbage, pickled
Heat oil in a large frying pan. Season chicken with salt and pepper, then dip into egg wash, followed by breadcrumbs. Fry each breast until golden on the outside and cooked completely.
Spread four slices of white bread with tonkatsu sauce. Top with 1/2 cup cabbage and chicken cutlet. Top each with remaining four slices of bread; cut and serve.
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