Sando Torikatsu recipe

Name: Recette Sando Torikatsu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 poitrines de poulet, coupées en deux horizontalement pour obtenir 4 escalopes; Sel et poivre; 1 œuf; 50 g de farine; 100 g de panko (chapelure japonaise); Huile végétale pour la friture; 8 tranches de pain de mie (de préférence épais, comme au Japon); 1 concombre, finement tranché; 1 carotte, râpée ou finement tranchée; 4 feuilles de shiso; 4 feuilles de laitue ou de chou finement tranché; Sauce tonkatsu ou mayonnaise (selon votre goût)

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Portion

Preparation time

15 minutes

Cooking time

15 minutes

Sando torikatsu is a Japanese sandwich made with crispy breaded chicken (katsu), usually served with thinly sliced cabbage, fresh vegetables and a tasty sauce. This sando is a popular variation on the classic katsu sando, which often uses breaded pork. The addition of crunchy vegetables such as cucumbers and carrots, as well as shiso leaves, adds a freshness and complexity of flavor that makes torikatsu sando a staple of Japanese street food.

Ingredients

For the breaded chicken (torikatsu)

2 chicken breasts, halved horizontally to make 4 cutlets
Salt and pepper
1 egg
50 g flour
100 g panko (Japanese breadcrumbs)
Vegetable oil for frying

For the sando

8 slices sandwich bread (preferably thick, as in Japan)
1 cucumber, thinly sliced
1 carrot, grated or thinly sliced
4 shiso leaves
4 leaves lettuce or cabbage, thinly sliced
Tonkatsu sauce or mayonnaise (to taste)

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Instructions

Seasoning :
Season chicken cutlets on both sides with salt and pepper.
Prepare three bowls: one with flour, one with beaten egg, and one with panko. Dip each chicken cutlet in the flour, then in the beaten egg, and finally in the panko, pressing well to make the breadcrumbs stick.
Heat the oil in a frying pan over medium heat. The amount of oil should be enough to fry the chicken (about 1 cm high). Fry breaded chicken cutlets for 3 to 4 minutes on each side, or until golden brown and cooked through.
Drain on paper towels or a baking sheet and cool slightly.
Lightly toast the bread slices if you wish, or leave them plain for a softer texture. Spread a layer of tonkatsu sauce or mayonnaise on one or both slices of bread.
Arrange a few slices of cucumber, grated carrots and a shiso leaf on a slice of bread. Add a lettuce leaf or thinly sliced cabbage for extra crunch.
Place a breaded chicken cutlet on top of the vegetables. Close with another slice of bread, pressing lightly to hold sandwich together.
Cut each sando in half, diagonally or into two rectangles. Serve immediately to enjoy the contrast between the crispy chicken and fresh vegetables.

Video recipe

@irasshai.paris The sando torikatsu 🥪🍗 To be found on the stalls of our Take Away Sale, every day at iRASSHAi from 11am to 8pm or on Deliveroo & Uber Eats 🛵 #irasshai #sando #torikatsu #parisresto #japanesefood #fyppp ♬ Hip Hop Background(814204) - Pavel

Recipe notes

Torikatsu sando is an adaptation of katsu sando, which is traditionally prepared with breaded pork. "Katsu" comes from "katsuretsu", which is a transliteration of "cutlet" in English, a term introduced to Japan in the 19th century during the Meiji era, when Western cuisine began to influence Japanese cooking.

Shiso, also known as "perilla", is an aromatic herb commonly used in Japanese cuisine for its fresh, slightly minty taste. In this sandwich, it adds a herbaceous note that contrasts nicely with the crispness of the chicken and the freshness of the vegetables.

Sando torikatsu has become a popular option not only in bento (lunchboxes) but also in cafés and bakeries in Japan, thanks to its combination of familiar, comforting flavors with a touch of lightness provided by fresh vegetables.

Japanese mayonnaise Kewpie ⋅ Kewpie ⋅ 450g

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