Katsu Curry Sandwich Recipe
Panko breadcrumbs from the kit
- 8 slices sourdough bread
- 8 slices Swiss cheese
- 8 slices Edam cheese
- ½ cup mayonnaise
Vegetable oil, for shallow frying
- PANKO BREADCRUMBS
- JAPANESE CURRY
Slice each chicken breast in half horizontally to create 4 fillets and gently pound with a rolling pin or meat mallet until around 1cm thick. Season both sides lightly with salt.
Set up a crumbing station with three bowls, plain flour, beaten eggs, and the panko breadcrumbs from the Katsu Kit.
Coat each piece of chicken in flour, dip into egg, then press into panko to crumb.
Spread mayonnaise on one side of each slice (this will be the outside).
In a separate pan over medium heat, toast each slice of sourdough, mayo side down, until golden and crisp.
To assemble the sandwiches, place 2 slices of cheese on the toasted side of one piece of bread. Top with a piece of crispy chicken, a generous spoonful of curry sauce, and another 2 slices of cheese. Finish with a second piece of toasted bread, golden side out.
Serve warm with extra curry sauce on the side if you like.
