MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Katsu Sandwich
Categories: Poultry, Breads, Sauces
Yield: 2 servings

1 (12 oz) boned, skinned
- chicken breast
1 ts Kosher salt
1/4 c A-P flour
1 lg Egg
3/4 c Panko bread crumbs
1/2 c Oil
4 sl Japanese milk bread; crusts
- removed
3 ts Kewpie mayonnaise
2 tb Bull-Dog tonkatsu sauce

Slice the chicken breast in half horizontally to create
2 fillets, each about 1/2" thick. Season with salt.

Set up a breading station by lining up three shallow
trays and filling them with the flour, egg, and panko,
respectively. Lightly beat the egg. Working with one
piece at a time, coat the chicken with flour, gently
dusting off any excess, then dip in the egg, followed by
the panko. (To ensure a good coating of bread crumbs,
cover the whole piece of chicken and press down gently.)

In a medium skillet, add the oil (it should come 1/4" up
the sides of the skillet) and heat over medium to about
350°F. Test the oil by adding a few bread crumbs; if
they immediately begin to sizzle, the oil is ready.
Carefully slide one piece of chicken into the oil and
fry, turning once, until golden brown, about 3 minutes
per side. Transfer to a paper towel or wire rack to
drain while you fry the remaining piece.

Trim the chicken pieces to fit the bread, then spread
each slice of bread with the mayonnaise and Bull-Dog
sauce; sandwich the chicken between them and serve.

Yield: makes 2

RECIPE FROM: https://www.saveur.com

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