A chicken katsu sando is the sandwich everyone is queuing for: a crisp, golden panko-coated chicken breast cutlet, crunchy shredded cabbage and a sweet, tangy katsu sauce, all squashed between two slices of soft white bread. It is a brilliant Saturday lunch or quick tea, and with good chicken breast from your butcher it takes about half an hour from start to finish.
The best chicken for a katsu sando
Chicken breast is the classic choice. Sliced in half and flattened, it cooks in minutes, stays juicy under the crumb and fits neatly in the bread. Our Chicken Breast 1kg gives you enough for this recipe with plenty left for the week, and you can browse every pack size, from 1kg to bulk boxes, in our Chicken collection.
Makes: 4 sandwiches | Prep: 20 minutes | Cook: 15 minutes
Ingredients
- 2 large chicken breasts (about 450g)
- Salt and black pepper
- 50g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- Vegetable oil, for shallow frying
- 8 slices thick white bread (milk bread or brioche loaf if you can get it)
- 1/4 white cabbage, very finely shredded
- 2 tbsp mayonnaise
- For the katsu sauce: 3 tbsp tomato ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp honey
Method
- Mix the ketchup, Worcestershire sauce, soy sauce and honey to make the katsu sauce. Set aside.
- Slice each chicken breast in half horizontally to make 4 thin fillets. Cover with cling film and gently bash to an even 1cm thickness. Season both sides.
- Set out three plates: flour, beaten egg and panko. Dip each fillet in flour, then egg, then press firmly into the panko to coat.
- Heat about 1cm of oil in a large frying pan over a medium heat to 170°C. Fry the cutlets two at a time for 3–4 minutes each side, until deep golden, crisp and cooked through with no pink in the middle.
- Drain on a rack or kitchen paper and rest for 2 minutes.
- Spread 4 slices of bread with mayonnaise and top with shredded cabbage. Brush each cutlet generously with katsu sauce on both sides and lay it on the cabbage.
- Top with the remaining bread, press down gently, trim the crusts if you like and cut each sandwich in half. Serve straight away.
Butcher's tips for a crisp katsu
The secret is an even thickness. A whole chicken breast is thick at one end and thin at the other, so by the time the middle is cooked, the thin end is dry. Slicing it in half and bashing it out to 1cm means it cooks evenly and quickly, before the crumb has a chance to burn. Use a rolling pin or the bottom of a heavy pan, and go gently; you want to flatten the meat, not tear it.
Press the panko on firmly with your hands so it sticks, and keep one hand for the wet egg and one for the dry crumbs to avoid clumpy fingers. Keep the oil at a steady medium heat. Too hot and the panko goes dark before the chicken is cooked; too cool and it soaks up oil. If you are new to cooking chicken breast, our How to Cook Chicken Breast in the Pan guide covers timings and checking for doneness.
About the katsu sauce
Japanese tonkatsu sauce is a thick, fruity brown sauce. You can buy it in bottles, but a quick mix of ketchup, Worcestershire sauce, soy and honey gets you very close with things already in the cupboard. Taste and adjust: more honey for sweetness, more Worcestershire for tang. Brush it straight onto the hot cutlet so it soaks into the crumb, and serve any extra on the side for dipping.
Bread and fillings
Soft, thick-sliced white bread is traditional. A milk loaf or brioche loaf is ideal, but a good thick white sliced loaf from the supermarket does the job. Some people toast the bread lightly for extra structure. The cabbage must be shredded as finely as you can manage, almost like hair, so it adds crunch without falling out. A little Japanese mayo or a squeeze of lemon in normal mayo works well, and a few slices of pickled ginger or cucumber add freshness.
Turn it into a katsu curry
Made too many cutlets? Slice them and serve over rice with a mild curry sauce for a chicken katsu curry. Our Easy Chicken Curry with Chicken Breast has a sauce that works well here. For an oven-baked weeknight alternative, try How to Cook Chicken Breast in the Air Fryer.
Food safety
Chicken must always be cooked all the way through. Cut into the thickest cutlet: there should be no pink meat, the juices should run clear, and a probe thermometer should read at least 75°C in the centre. Wash your hands, boards and knives after handling raw chicken, and don't rinse raw chicken under the tap, as this spreads bacteria. Leftover cooked cutlets can be cooled, refrigerated within 2 hours and eaten within 2 days; reheat once until steaming hot.
FAQ
What is a chicken katsu sando?
A Japanese-style sandwich: a breaded, fried chicken cutlet (katsu) in soft white bread with shredded cabbage and a sweet, tangy katsu sauce. Sando is simply short for sandwich.
Which chicken is best for katsu?
Chicken breast. Butterflied and flattened to an even thickness, it cooks quickly and evenly and fits neatly in a sandwich. Thigh fillets also work but give a juicier, less neat cutlet.
Can I air fry chicken katsu?
Yes. Spray the breaded cutlets with oil on both sides and air fry at 200°C for 12–14 minutes, turning halfway, until golden and cooked through with no pink.
What can I use instead of panko?
Ordinary dried breadcrumbs work, but panko gives the light, extra-crunchy coating that makes a proper katsu. Most UK supermarkets sell it in the world foods aisle.
Can I make the katsu ahead?
Bread the cutlets up to a day ahead and keep them covered in the fridge. Fry them just before serving, as the sandwich is best eaten while the chicken is hot and crisp.
