Chicken Katsu Sandos with Quick Tonkatsu Sauce

Japan's katsu sando tucks a shatteringly crisp panko cutlet into cloud-soft white bread for a beloved portable lunch. Here chicken gets the classic fry, then meets cool shredded cabbage and a quick tangy tonkatsu sauce.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 620 cal
• 38g protein
• 52g carbs
• 28g fat
• 4g fiber

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Ingredients

• 1 1/4 lb (2 large) boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup neutral oil for frying
• 8 slices soft white sandwich bread (shokupan or brioche)
• 2 cups shredded green cabbage
• 3 Tbsp mayonnaise
• 3 Tbsp ketchup
• 1 1/2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp sugar

Instructions

1. 1Place each chicken breast between plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or rolling pin so they cook evenly. Season both sides with the salt and pepper.
2. 2Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko in the third. Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into panko so the crumbs fully coat both sides.
3. 3Heat 1/2 inch of neutral oil in a large 12-inch skillet over medium heat until it reaches 350°F (a panko crumb should sizzle immediately).
4. 4Fry two cutlets at a time for 3–4 minutes per side until deep golden brown and the internal temperature hits 165°F. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt.
5. 5While the chicken rests, whisk mayonnaise, ketchup, Worcestershire, soy sauce, and sugar in a small bowl until smooth for the tonkatsu sauce.
6. 6Lightly toast the bread slices if desired, then spread a thin layer of tonkatsu sauce on the inner side of each slice.
7. 7Pile a generous handful of shredded cabbage on four bread slices, place a hot chicken cutlet on top, drizzle with more sauce, and close with the remaining bread.
8. 8Press gently, trim the crusts for classic sando style if you like, then cut each sandwich in half on the diagonal. Serve immediately while the cutlet is still crispy.