Katsu Curry Sandwich Recipe | Marion's Kitchen

Ingredients

• 2 chicken breasts
• 2 eggs, lightly beaten
• Panko breadcrumbs from the kit
• 8 slices sourdough bread
• 8 slices Swiss cheese
• 8 slices Edam cheese
• 1/2 cup mayonnaise
• Salt, to taste
• Vegetable oil, for shallow frying
• 1 x Marion’s Kitchen Japanese Katsu Curry
• – PANKO BREADCRUMBS
• – JAPANESE CURRY

Instructions

1. 1

   Slice each chicken breast in half horizontally to create 4 fillets and gently pound with a rolling pin or meat mallet until around 1cm thick. Season both sides lightly with salt.

2. 2

   Set up a crumbing station with three bowls, plain flour, beaten eggs, and the panko breadcrumbs from the Katsu Kit.

3. 3

   Coat each piece of chicken in flour, dip into egg, then press into panko to crumb.

4. 4

   Heat oil in a frying pan over medium heat. Shallow fry the crumbed chicken for 3 to 4 minutes each side or until golden and cooked through. Drain on a paper towel.

5. 5

   Spread mayonnaise on one side of each slice (this will be the outside).

6. 6

   In a separate pan over medium heat, toast each slice of sourdough, mayo side down, until golden and crisp.

7. 7

   To assemble the sandwiches, place 2 slices of cheese on the toasted side of one piece of bread. Top with a piece of crispy chicken, a generous spoonful of curry sauce, and another 2 slices of cheese. Finish with a second piece of toasted bread, golden side out.

8. 8

   Serve warm with extra curry sauce on the side if you like.