Setting up a station with the flour, egg, and panko makes quick work of breading the chicken for this katsu sandwich. The Gaijin Cookbook author Ivan Orkin recommends using pie tins for each ingredient. Trim the fried cutlets to fit the slices of the bread—and be sure to eat the trimmings.
Excerpted from The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider © 2019 by Ivan Orkin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1 boneless, skinless chicken breast (about 12 ounces)
- 1 tsp. kosher salt
- 1⁄4 cup all-purpose flour
- 1 large egg
- 3⁄4 cup panko bread crumbs
- About 1⁄2 cup vegetable oil
- 4 slices Japanese milk bread (shokupan) or other white bread, crusts removed
- 2 to 3 tsp. Kewpie mayonnaise
- 2 Tbsp. Bull-Dog tonkatsu sauce
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