Chicken Katsu Sandwich

Step 1

Slice each chicken breast horizontally into two thin cutlets. Pound to 1/4-inch thickness with a rolling pin or heavy pan.

Step 2

Set up three shallow bowls: 1/2 cup flour, 2 beaten eggs, and 1.5 cups panko. Dredge each cutlet in flour, then egg, then panko, pressing crumbs on firmly.

Step 3

Heat 1/4 inch oil in a large skillet over medium-high. Fry cutlets in batches without crowding until golden brown and cooked through, about 3-4 minutes per side.

Step 4

Drain cutlets on paper towels. Spread 1 tbsp tonkatsu sauce on each slice of bread.

Step 5

Layer 2 bread slices with ham, cheese, and a cutlet. Top with remaining bread, sauce-side down. Press gently.

Step 6

Slice each sandwich in half diagonally. Serve with lettuce and cherry tomatoes on the side if you like.

Step 7

Optional: add a squeeze of lemon or a sprinkle of black pepper to the cutlets before frying.