How To Make Japan's Iconic Katsu Sando At Home

Prep Time

35m

Cook Time

20m

Total Time

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.

Recipe Options

Ingredients

Servings: 2 servings

Scale:

Scale

0.25

0.5

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

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

1,190kcal

59%
Fat

39g

1%
Saturated Fat

7g

0%
Carbohydrates

161g

8%
Fiber

6g

0%
Sugar

5g

0%
Protein

49g

2%
Cholesterol

217mg

10%
Sodium

460mg

23%

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

How To Make Japan's Iconic Katsu Sando At Home

Ingredients

For The Cutlet

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts