Katsu Chicken Sandwich
The Katsu chicken sandwich features crispy fried chicken breast coated in Panko, topped with tangy curry sauce and fresh cabbage, all nestled between Hovis® Soft White Medium Sliced.
Made with Hovis® Soft White Medium Sliced
Preparation time: 15 mins
Cook time: 30 mins
Serves 1
Ingredients
- 4 Slices of Hovis® Soft White Medium Sliced
- 2 Chicken breasts
- 50g Panko Breadcrumbs
- 2 Tablespoonfuls of flour
- 1 Large egg
- ¼ Cabbage (shredded)
- 125ml Katsu Curry Sauce
- ½ Onion (diced)
- 300ml Hot water
- ½ Tablespoon of vegetable oil
- Salt & Ground black pepper
- Frying oil
Tip
Save the bread crusts! You can blend them into fine or coarse breadcrumbs and use these for coating meats, adding texture to meatballs, or topping casseroles.Method
Place the chicken breasts on a chopping board, cover with cling film, and pound with a rolling pin or a meat tenderiser until they have an even thickness.
Set up three bowls: one with flour, salt and pepper, another with a beaten egg, and the third with breadcrumbs. Coat each chicken breast in the flour, then in the egg, and finally coat thoroughly in the breadcrumbs.
Heat oil in a pan to 180°C. Fry the chicken breasts for 4-5 minutes per side, until golden on the outside and fully cooked through. Place the fried chicken on a wire rack with paper towels underneath.
To prepare the curry sauce, cook the onions until browned, then add water and Katsu curry paste. Simmer for 7 minutes.
Spread the curry sauce on slices of bread, then add shredded cabbage and the fried chicken breasts. Drizzle more curry sauce over the chicken and top with another slice of bread. Trim the crusts, slice the sandwich, and serve.
