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Alright, don’t linger, let’s approach this chikin katsu sando menu with 29 substances which are definitely easy to have, and we have to process them at the very least through 11 ways. You should commit a while on this, so the resulting food could be perfect.

Composition - Chikin Katsu Sando:

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

Chikin Katsu Sando making process:

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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