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Ingredients
Panko crumbed chicken breast – slice breast ½ cm thick before crumbing
Japanese Mayo – Kewpie
Tonkatsu Sauce – Can be bought in Asian isle at supermarket or recipe below
Cucumber ribbons – use sharp peeler to create ribbons
Green cabbage – finely shredded
Soft white bread
Soft butter
Sea salt and pepper
Place a generous amount of cooking oil into a heavy based frypan.
Over medium heat pan fry the panko chicken breast until cooked through.
Drain chicken on absorbent paper, set aside and keep warm.
In a small bowl stir a generous amount of Kewpie mayo into shredded cabbage, season with S&P.
Spread each slice of bread with soft butter and on one side layer cucumber ribbons, cabbage mixture, cooked chicken breast season withS&P and Tonkatsu sauce.
Close sandwich and cut off crusts. Cut into three fingers and place cross section up.
Tonkatsu Sauce
1/3 cup Tomato Ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin
1 tbsp Dijon mustard
¼ tsp garlic powder
NOTE: Heavy Cooking - SP motor
