Sandwich Recipe | Crispy Chicken Katsu Sandwich

Crispy Chicken Katsu Sandwich

1 cup panko (Japanese breadcrumbs) (1 cup = 60 g)
1 Tbsp extra virgin olive oil
1 lb boneless skinless chicken breast (1 lb = 2 pieces)
salt (kosher or sea salt; use half if using table salt)
Freshly ground black pepper
1 large egg
1 Tbsp water
¼ cup all-purpose flour (¼ cup = 30 g)
½ English cucumber
2 tomatoes

  • Gather all the ingredients
  • Preheat the oven to 400F (200C). Set a rack in the middle position. Start from Garlic Tonkatsu Sauce. Using your fingers, peel away most of the loose outer layers around the head of garlic. Trim about ¼ inch off the top of the head of garlic. Drizzle about 1-2 tsp. of olive oil over the exposed surface of the garlic and let the oil sink into the cloves.
  • Wrap the garlic in aluminum foil and roast in the oven for 40 minutes (depends on the size of your garlic). The garlic is done when a center clove is completely soft when pierced with a paring knife. You can leave it in the oven a little longer for a more caramelized flavor (See Note 1).
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