Chicken Katsu Sando

• 150 g raw Chicken breast (5.3 oz raw)
• 0.6 g Salt (a pinch)
• 8 g All-purpose flour (1 tbsp)
• 30 g (1 egg white) Egg white (1 large egg white)
• 22 g Panko or dry breadcrumbs (0.8 oz)
• 3 g Vegetable oil spray (⅔ tsp)
• 15 g Ketchup (1 tbsp)
• 5 g Soy sauce (1 tsp)
• 3 g Yellow mustard (⅔ tsp)
• 10 g Light mayonnaise (⅔ tbsp)
• 70 g (2 thick slices) Soft white sandwich bread (dairy-free)
• 60 g raw Green cabbage (2.1 oz raw)

You'll need: Air fryer (or oven and baking sheet), Plastic wrap, Rolling pin or small pan, 3 shallow bowls, Small bowl, Tongs, Bread knife.

Method

1. Pound and bread the chicken

   Heat the air fryer to 200°C (400°F). Put the chicken between sheets of plastic wrap and pound it to an even 1 cm (⅜ inch). Season with the salt, then coat in the flour, dip it in the egg white and press it into the breadcrumbs on both sides.

   Thin chicken is the secret to a quick katsu that cooks all the way through while the crust turns golden.

2. Air-fry the cutlet

   Spray the cutlet lightly with the oil and air-fry for 8–10 minutes, flipping halfway, until deep golden and 74°C (165°F) in the middle. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; each batch takes about 5 minutes longer.

   Rest the cutlet 2 minutes before cutting. The juices settle and the crust stays crisp.

3. Make the katsu sauce and slaw

   Stir the ketchup, soy sauce and mustard together for the katsu sauce. Shred the cabbage as finely as you can and toss it with the mayonnaise.

   Shred the cabbage paper-thin. It should be soft and creamy against the crisp cutlet.

4. Build the sando

   Pile the cabbage onto one slice of bread, lay the cutlet on top, spoon over the katsu sauce and cover with the second slice. Press down gently and cut in half.

   Trim the crusts for the classic sando look. Cut with a sawing motion so the crust doesn't shatter.

Swaps

• Chicken breast → Pork loin cutletTraditional tonkatsu, a little richer; cook to 63°C (145°F) or hotter.
• Soft white bread → Whole-wheat sandwich breadMore fiber, less soft.