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

  1. In a large fry pan, heat olive oil over medium heat; fry chicken schnitzels in batches.
  2. Cook for 2-3 minutes on each side or until golden. Drain on paper towel.
  3. Make the pickle by combining shaved cucumber, dill, mirin and seasoning in a bowl.
  4. Set the pickle aside for 10 minutes.
  5. Spread bread slices with butter and some tonkatsu sauce.
  6. Top the bread with a little shredded lettuce, chicken schnitzel and drained cucumber pickle.
  7. Spread another slice of bread with a little mayonnaise and sandwich together.
  8. Repeat with remaining ingredients.
  9. Cut the chicken schnitzel katsu sandwiches in half.
  10. Serve with the cut side facing up and sprinkle with a few sesame seeds.