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Japanese Chicken Katsu Sando | Crispy & Juicy
(0)
30 min
Quick
Knuspr-Küche
Kross paniertes Hähnchenschnitzel in knusprigem Panko, knackiger Weißkohl und würzig-süße Katsu-Sauce zwischen fluffigen Toastscheiben: Der legendäre japanische Street-Food-Klassiker ganz einfach zu Hause zubereitet.
Ingredients
Preparation method
Preparation
Shred the white cabbage into paper-thin strips using a mandoline or finely slice with a sharp knife. Place in a colander, rinse with cold water, and pat thoroughly dry on paper towels.
For the quick Katsu sauce, stir together the tomato ketchup, soy sauce, and brown cane sugar in a small bowl until smooth and the sugar has dissolved.
Pat the chicken breast fillets dry and slice them in half horizontally to create two evenly flat cutlets. Season lightly on both sides with a little fine table salt and ground black pepper.
Chef's tip
For an authentic Tokyo street food experience, thick-cut, fluffy Japanese Shokupan milk bread works particularly well.
If you briefly submerge the cabbage in ice-cold water before assembling and dry it well, it will be even crunchier in the Katsu Sando.
30 min
Under an hour
