Chicken Katsu Sando

Directions

1. Season the chicken breasts with salt and pepper. Flatten slightly for even cooking.
2. Dust each breast with plain flour, dip into the beated egg, then coat in panko breadcrumbs.
3. Heat the vegetable oil in a frying pan over medium heat. Fry the chicken for 4-5 minutes on each side until golden brown and cooked through. Drain on kitchen paper.
4. Heat the Yutaka Curry Sauce in a small pan according to the packet instructions.
5. In a bowl, mix the Japanese mayonnaise and soy sauce. Toss with the shredded cabbage until evenly coated.
6. Toast the bread slices lightly for added crunch.
7. Spread a layer of curry sauce on one side of each slice of bread.
8. Place a crispy chicken cutlet on one slice, top with the shredded cabbage mixture, and sandwich with another slice of bread.
9. Slice in hald and serve immediately with extra curry sauce and sushi ginger on the side.