Baked Chicken Katsu Sandwich Recipe
Prep Time:
15 minutes
Cook Time:
22 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons canola oil, divided
  • 1 cup panko breadcrumbs
  • 1 egg, beaten
  • ½ cup flour
  • 1 pound boneless skinless chicken breast, sliced into 4 cutlets
  • 1 ⅛ teaspoons salt, divided
  • 1 ⅛ teaspoons pepper, divided
  • 2 teaspoons sesame oil
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon soy sauce
  • 2 garlic cloves, grated, divided
  • 2 cups shredded green cabbage
  • ½ cup kewpie mayo
  • 2 tablespoons Sriracha
  • 8 slices thick sandwich bread
Directions
  1. Preheat the oven to 400 F.
  2. In a small skillet, heat 1 tablespoon of oil and the panko over medium-low heat. Toast until browned, stirring constantly, about 2 minutes.
  3. Add the toasted panko to a shallow bowl.
  4. In another bowl, combine the beaten egg and 1 tablespoon oil. In a third bowl, add the flour.
  5. Pound each chicken cutlet to ¼-inch thickness and season with 1 teaspoon each of salt and pepper.
  6. Dredge the chicken in flour.
  7. Dip the floured chicken into the egg.
  8. Press the chicken into the panko.
  9. Arrange the chicken on a sheet tray fitted with a wire rack.
  10. Bake for 20 to 25 minutes, or until cooked through.
  11. In the meantime, combine the sesame oil, olive oil, honey, vinegar, soy sauce, and 1 garlic clove.
  12. Toss the dressing with the cabbage.
  13. In another bowl, mix the mayo, Sriracha, remaining garlic, and 1/8 teaspoon each salt and pepper until well combined.
  14. To build the chicken katsu sandwiches, add the baked chicken to a piece of bread.
  15. Spread with the mayo mixture.
  16. Add 1/2 cup of coleslaw.
  17. Top with another piece of bread.
  18. Slice away the crusts.
  19. Cut the sandwich in half to serve.