Copycat Katsu Sando Street Feast

Allergens

Egg, Wheat

Ingredients

• 6 boneless, skinless chicken thighs 1 cup all
• purpose flour 2 large eggs 1 1/2 cups panko breadcrumbs 3 tablespoons vegetable oil Salt and pepper to taste 4 shokupan buns or soft white sandwich buns 1 recipe Crispy Slaw (see below) 1 recipe Umami Fried Eggs (see below) 1 cup Tonkatsu Sauce (store
• bought or homemade)

Instructions

1. Cut each chicken thigh into 3/4 inch thick cutlets. Season with salt and pepper to taste.
2. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
3. Dredge each cutlet in the flour, then egg, and finally coat well with panko, pressing gently to adhere.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
5. Add 2 cutlets at a time and cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel lined plate.
6. Repeat with remaining cutlets, adding more oil as needed. Let rest for a few minutes.
7. Split shokupan buns in half and toast if desired.
8. To build the sandwich: Spread tonkatsu sauce on the cut side of each bottom half of the buns. Add a crispy chicken cutlet, then top with a generous scoop of Crispy Slaw, an Umami Fried Egg, and the top halves of the buns.
9. Serve immediately with a side of additional tonkatsu sauce for dipping.

Chef’s Insight

The key to this recipe is using high-quality ingredients and giving each component the attention it deserves.

Notes

This recipe is best enjoyed fresh and warm.