Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 788kcal 39%
Fat 38g 58%
Saturated Fat 8g 40%
Carbohydrates 65g 21%
Fiber 3g 12%
Sugar 7g 14%
Protein 42g 84%
Cholesterol 175mg 58%
Sodium 788mg 32%

Percent Daily Values are based on a 2,000 calorie diet.

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How To Make Japan's Iconic Katsu Sando At Home

Name: How To Make Japan's Iconic Katsu Sando At Home
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Ingredients: For the Cutlet:; Eight 1-inch-thick slices day-old Japanese milk bread, divided (see note); 1 boneless, skinless chicken breast, about 8 ounces (225g); or 2 boneless, skinless chicken thighs, 4 to 5 ounces (110 to 140g) each; or 2 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each; Kosher salt and freshly ground black pepper; 1 cup all-purpose flour (about 5 ounces; 140g); 2 large eggs; 1 tablespoon water (30ml); Neutral oil such as vegetable, canola, or peanut oil, for frying

Prep 35m

Cook 20m

Total 55m

This recipe will guide you to make Japan's iconic Katsu Sando at home. Using day-old Japanese milk bread and boneless chicken or pork cutlets, this dish is breaded and fried to perfection. A simple and delicious meal that you can enjoy as a snack or as part of a meal.

Ingredients

2 servings

For The Cutlet

Eight 1-inch-thick slices day-old Japanese milk bread, divided (see note)

1 boneless, skinless chicken breast, about 8 ounces (225g); or 2 boneless, skinless chicken thighs, 4 to 5 ounces (110 to 140g) each; or 2 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (about 5 ounces; 140g)

2 large eggs

1 tablespoon water (30ml)

Neutral oil such as vegetable, canola, or peanut oil, for frying