+++++++++++++++++++++++++++++++++++
‘
‘
About the Recipe: This recipe originally made with pork collar came from Japan, but several other countries found this simple sandwich addictive, so it seems to be spreading around the world.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
+++++++++++++++++++++++++++++++++++
