Katsu Sando

Katsu Sando

Making a Katsu Sando is simple, all you need is juicy chicken cutlets, light fluffy bread and a flavourful Katsu sauce. Simple and easy hearty and filling.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings


  • 50g White/Red Cabbage
  • 1 Tsp Yutaka Rice Vinegar
  • 1 Tbsp Plain Flour
  • 1 Egg
  • 150g Yutaka Panko
  • 2 Chicken Breasts
  • 1 Tbsp Yutaka Soy Sauce
  • 2 Tbso Mayonnaise
  • 1 Block Yutaka Katsu Curry Sauce
  • 4 Slices White Bread
  • 1 Tbsp Oil


  1. Chop the cabbage and chicken into pieces. Place the chicken pieces in a sandwich bag and bash flat with a rolling pin.
  2. Place the cabbage in a bowl, then add soy sauce and vinegar - set aside.
  3. Create the curry sauce according to packet instructions and set aside.
  4. Place flour, egg and panko into seperate bowls and dip your chicken pieces into each bowl in that order.
  5. Heat the oil in a frying pan and add the chicken. Cook for around 4 minutes of each side.
  6. Lightly toast your bread, cut the crusts off and spread mayonnaise on each side.
  7. Add the chicken and garnish with sauce and cabbage.

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