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Chikin Katsu Sando cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at several public incidents possibly. I am certain you will see lots of people who just like the Chikin Katsu Sando dishes that you just make.

Alright, don’t linger, let’s plan this chikin katsu sando menu with 29 materials which are surely easy to obtain, and we have to process them at the very least through 11 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Chikin Katsu Sando:

1. Require of Chicken Patties:
2. Need 2 for Skinless Boneless Chicken Breast,
3. Need Bleached All Purpose Flour, For Dredging
4. Get for Egg Light Beaten 1,
5. Need - Dijon Mustard, 2 Heaped TBSP
6. Require 1 TSP - Smoked Paprika,
7. Provide for Cornflakes Ground, For Dredging
8. Need - High Quality Japanese Panko, For Dredging
9. Need for Shichimi Togarashi Japanese 7 Spices, Pinch
10. Take Pinch - Nori Flakes,
11. You need Pinch - Sea Salt,
12. Need Pinch - White Pepper,
13. You need of Salad:
14. You need 1 Handful - Lettuce Finely Chopped,
15. Prepare 1 Handful Arugula Finely Chopped,
16. Make ready Pinch Nori Flakes,
17. Make ready Tonkatsu Sauce:
18. Prepare Pinch Sea Salt,
19. Prepare 1 TBSP - Oyster Sauce,
20. You need Pinch for Black Pepper,
21. You need 2 TSP for Granulated Sugar,
22. Need 1 TBSP Kewpie Mayo,
23. Need Pinch for Good Quality Wasabi,
24. Take for Sandwich:
25. You need 2 TBSP Tomato Ketchup,
26. Need 5 TSP for Worcestershire Sauce,
27. Make ready Canola / Peanut / Vegetable Oil, For Frying
28. Get of Kewpie Mayo, 8 Spread
29. Give 8 Slices Shoku Pan Japanese Sandwich Bread,

Chikin Katsu Sando instructions:

1. Prepare the chicken patties. - - Butterfly the chicken breast and slice into halves. - - Place the chicken breast on the working surface. - - Wrap with cling film.
2. Using a meat mallet, pound the chicken to tenderize until almost the same thickness. - - Dredge the chicken with flour. - - Shake off any excess.
3. In a shallow bowl, add egg, mustard and paprika. - - Mix to combine well. - - Add in the chicken. - - Coat the chicken well with the egg mixture.
4. Cover with cling film and set aside in the fridge for about 1 hr. - - While the chicken is resting in the fridge, prepare the salad. - - In a bowl, combine everything together. - - Set aside in the fridge until ready to use.
5. Prepare the tonkatsu sauce. - - In a bowl, combine everything together. - - Set aside until ready to use.
6. Pan fry the chicken. - - In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. - - Combine everything together. - - In a skillet over medium heat, add 1 inch of oil. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
7. Dredge the chicken onto the cornflakes mixture. - - Press the cornflakes mixture onto the chicken. - - You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.
8. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Pan fry until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
9. Assemble the sandwich. - - Spread mayo onto 1 side of each bread. - - In a skillet over medium heat, add in the bread mayo side down. - - Toast until lightly charred.
10. Remove from heat. - - Spread tonkatsu sauce onto each toasted side of the bread. - - Spread the salad over the sauce on 4 slices of bread. - - Place the chicken over the salad.
11. Top the chicken with the other slice of bread and pressed down to sandwich together - - Serve immediately.

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