Chicken Katsu Sandwich with Spicy Mayo

Ingredients

• 2 pieces boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 egg
• 1/2 cup vegetable oil
• 2 soft sandwich rolls
• 1/2 cup shredded cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Pat the chicken breasts dry, then slice each into two thin cutlets; season both sides with salt and pepper.

2. 2

   Set up a breading station: place flour in one shallow dish, beaten egg in a second, and panko in a third; dredge each cutlet in flour, dip in egg, then coat generously with panko.

3. 3

   Heat the vegetable oil in a large skillet over medium‑high heat (about 350°F); fry the breaded cutlets 4‑5 minutes per side until golden and cooked through, then transfer to a paper‑towel‑lined plate to drain.

4. 4

   While the chicken rests, whisk together mayonnaise, sriracha, and soy sauce to make the spicy mayo.

5. 5

   Toast the sandwich rolls lightly, then spread a thin layer of spicy mayo on both halves.

6. 6

   Layer shredded cabbage on the bottom roll, place the sliced chicken katsu on top, and close the sandwich.

7. 7

   Serve immediately; optional: drizzle any extra spicy mayo on the side.