Chicken Katsu Sando
Serves: 4
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients
500g or 4 pieces Olga’s Fine Foods chicken schnitzels
4 tbsp olive oil for frying
1 Lebanese cucumber, cut into thin ribbons
1 tbsp fresh chopped dill
¼ cup mirin
salt and pepper to taste
16 thick slices fresh white bread, crusts removed
butter at room temperature for spreading
Tonkatsu sauce
Kewpie mayonnaise
1 cup finely shredded iceberg lettuce
to serve, sesame seeds
Method
- In a large fry pan, heat olive oil over medium heat; fry chicken schnitzels in batches.
- Cook for 2-3 minutes on each side or until golden. Drain on paper towel.
- Make the pickle by combining shaved cucumber, dill, mirin and seasoning in a bowl.
- Set the pickle aside for 10 minutes.
- Spread bread slices with butter and some tonkatsu sauce.
- Top the bread with a little shredded lettuce, chicken schnitzel and drained cucumber pickle.
- Spread another slice of bread with a little mayonnaise and sandwich together.
- Repeat with remaining ingredients.
- Cut the chicken schnitzel katsu sandwiches in half.
- Serve with the cut side facing up and sprinkle with a few sesame seeds.