Crusty Chicken Katsu Sando

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About the Recipe:
This recipe originally made with pork collar came from Japan, but several other countries found this simple sandwich addictive, so it seems to be spreading around the world.  I was inspired to create our version with cranberries adding their fresh flavor to the crisp-crusted chicken cutlet that is served with a Gochujang flavored onion spread and lots of coleslaw.  It’s a winning flavor combination!

Prepare Chicken Sandwiches:  Spread about 1 Tablespoon onion mayonnaise mixture over 4 toasted brioche bread slices. Top each with generous amount of shredded cabbage with carrots; place cooked chicken on top; then spread with a generous amount of cranberry sauce. Place the other half of bread on top; trim off the crusts to create a neat rectangle; then slice in half vertically.  Arrange the two sandwich halves, filling side up attached together horizontally on the plate.  Garnish each plate with cilantro sprigs and some dried cranberries.  Yield:  serves 4 chicken sandwiches

What is katsu sando?
Two slices Japanese milk bread slathered with sauce, crispy fried breaded meat usually pork, topped with raw cabbage salad inside or on the side.
A tonkatsu sauce cuts through the richness of the breaded meat.

For more Information  See:  https://www.bonappetit.com/story/what-is-a-katsu-sando

pdf for Copy of Recipe – Crusty Chicken Katsu Sando

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