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There are numerous resources of details on cooking. Some info is geared in the direction of seasoned chefs and also not for the typical person. It can be perplexing to wade through every one of the offered info. Fortunately, this Chikin Katsu Sando recipe is easy to make and will provide you some fantastic ideas. They will help any individual, also a novice.

Provide Chicken Patties:.
Use Skinless Boneless Chicken Breast,.
Use Bleached All Purpose Flour, For Dredging.
You need to prepare Egg Light Beaten 1,.
Use Dijon Mustard, 2 Heaped TBSP.
Prepare Smoked Paprika,.
Use Cornflakes Ground, For Dredging.
Prepare High Quality Japanese Panko, For Dredging.
You need to prepare Shichimi Togarashi Japanese 7 Spices, Pinch.
You need to prepare Nori Flakes,.
Provide Sea Salt,.
Prepare White Pepper,.
You need to prepare Salad:.
You need Lettuce Finely Chopped,.
You need Arugula Finely Chopped,.
You need Nori Flakes,.
You need Tonkatsu Sauce:.
Provide Sea Salt,.
You need to prepare Oyster Sauce,.
You need Black Pepper,.
Prepare Granulated Sugar,.
You need Kewpie Mayo,.
Provide Good Quality Wasabi,.
Use Sandwich:.
Prepare Tomato Ketchup,.
You need Worcestershire Sauce,.
You need Canola / Peanut / Vegetable Oil, For Frying.
You need Kewpie Mayo, 8 Spread.
You need to prepare Shoku Pan Japanese Sandwich Bread,.

Prepare the chicken patties. Butterfly the chicken breast and slice into halves. Place the chicken breast on the working surface. Wrap with cling film..
Using a meat mallet, pound the chicken to tenderize until almost the same thickness. Dredge the chicken with flour. Shake off any excess..
In a shallow bowl, add egg, mustard and paprika. Mix to combine well. Add in the chicken. Coat the chicken well with the egg mixture..
Cover with cling film and set aside in the fridge for about 1 hr. While the chicken is resting in the fridge, prepare the salad. In a bowl, combine everything together. Set aside in the fridge until ready to use..
Prepare the tonkatsu sauce. In a bowl, combine everything together. Set aside until ready to use..
Pan fry the chicken. In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper. Combine everything together. In a skillet over medium heat, add 1 inch of oil. *To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.*.
Dredge the chicken onto the cornflakes mixture. Press the cornflakes mixture onto the chicken. *You can lay the chicken in between parchment paper. Lightly roll using a rolling pin. So that the cornflakes mixture will adhere to the chicken.*.
Using a pair of tongs, gently drop the chicken into the oil away from you. Pan fry until golden brown on both sides. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper..
Assemble the sandwich. Spread mayo onto 1 side of each bread. In a skillet over medium heat, add in the bread mayo side down. Toast until lightly charred..
Remove from heat. Spread tonkatsu sauce onto each toasted side of the bread. Spread the salad over the sauce on 4 slices of bread. Place the chicken over the salad..
Top the chicken with the other slice of bread and pressed down to sandwich together Serve immediately..

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