Katsu Curry Sando

🔥 Prep

• Pat dry the 400 g chicken breast and slice it into 2 cm thick cutlets; season with 1 tsp salt and 0.5 tsp black pepper.
• Set up a dredging station: place 50 g all‑purpose flour in a shallow bowl, beat 2 pcs eggs in another bowl, and put 100 g panko breadcrumbs in a third bowl.
• Shred 150 g green cabbage and toss lightly with a pinch of salt (optional).
• Peel and finely mince 1 pcs yellow onion, 3 cloves garlic, and 1 tbsp ginger.
• Measure out 60 g Japanese curry paste, 150 ml water, 1 tbsp soy sauce, and 2 tbsp tonkatsu sauce; keep them ready for the sauce.

🔥 Cook

• 1. Pour 250 ml vegetable oil into a deep pot and heat to 180 °C (medium‑high heat) until a drop of sizzle forms when a breadcrumb is added.
• 2. Dredge each chicken cutlet first in flour, shaking off excess, then dip in beaten egg, and finally coat evenly with panko breadcrumbs.
• 3. Gently lay the coated cutlets into the hot oil; fry for 3‑4 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 75 °C.
• 4. Using tongs, transfer the fried cutlets to a wire rack or paper towels to drain excess oil.
• 5. In a saucepan, add 1 tbsp of the reserved frying oil and heat over medium heat; add the minced onion, garlic, and ginger, sautéing for 2 minutes until fragrant and translucent.
• 6. Stir in the 60 g Japanese curry paste and cook for 1 minute, allowing the paste to toast slightly.
• 7. Pour in the 150 ml water, 1 tbsp soy sauce, and 2 tbsp tonkatsu sauce; bring the mixture to a simmer (medium‑low heat) and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
• 8. While the sauce simmers, lightly toast the 4 slices of Japanese milk bread in a dry skillet or toaster until just warmed (optional).
• 9. Slice the fried chicken cutlet horizontally if desired for easier layering.
• 10. To assemble each sandwich: place a slice of milk bread on a plate, spread a generous layer of the curry sauce, add a handful of shredded cabbage, lay the chicken cutlet on top, drizzle with more curry sauce, and crown with the second slice of milk bread.

🔥 Serve

• Cut the assembled sandwich diagonally for easy handling and serve immediately while the cutlet stays crispy.
• Accompany with Japanese pickles (such as takuan or beni shoga) or a simple cucumber salad for a refreshing contrast.
• Enjoy the Katsu Curry Sando hot, optionally with a side of miso soup or a light green tea.