Name: Chicken katsu rolls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 2 skinless chicken breasts (300gm each), each sliced diagonally into 4 pieces; 1 egg, lightly beaten; 1 tbsp milk; 100 gm panko crumbs; 200 ml grapeseed oil; 40 gm butter, plus extra, softened for spreading; 4 brioche buns, halved; Slaw; 400 gm white cabbage (about ¼ head), thinly sliced on a mandolin; ½ small white onion, very thinly sliced; 50 gm Japanese Kewpie mayonnaise; 1 tbsp lemon juice; Roasted sesame salt; 1 tbsp roasted sesame seeds, coarsely crushed in a mortar and pestle; 2 tsp sea salt flakes

Chicken katsu rolls

Australian Gourmet Traveller recipe for chicken katsu rolls.

Serves 4

Prep

40M

Cook

10M

Total

50M

Fried chicken in a bun – what’s not to love? The classic katsu sando is usually pork tonkatsu between slices of soft white bread. This version, though, slips crumbed chicken into a sweet little brioche bun. A simple slaw is really all it needs, but gomasio, Japan’s toasted sesame salt, really makes them rock.

Ingredients

2 skinless chicken breasts (300gm each), each sliced diagonally into 4 pieces

1 egg, lightly beaten

1 tbsp milk

100 gm panko crumbs

200 ml grapeseed oil

40 gm butter, plus extra, softened for spreading

4 brioche buns, halved

Slaw

400 gm white cabbage (about ¼ head), thinly sliced on a mandolin

½ small white onion, very thinly sliced

50 gm Japanese Kewpie mayonnaise

1 tbsp lemon juice

Roasted sesame salt

1 tbsp roasted sesame seeds, coarsely crushed in a mortar and pestle

2 tsp sea salt flakes

Method

Main

1.Place chicken pieces between 2 sheets of baking paper and flatten with a mallet to 1cm thick. Whisk egg and milk together in a bowl, and place panko crumbs in another. Dip a piece of chicken into eggwash, shake off excess, then dip into crumbs, shake off excess, and set aside on a plate. Repeat with remaining chicken pieces.

2.Heat half the oil and butter in a large non-stick frying pan over medium heat and fry half the chicken until golden all over and just cooked through (5-6 minutes). Repeat with remaining oil, butter and chicken. Drain on paper towels.

3.Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.

4.For roasted sesame salt, combine ingredients in a bowl.

5.To serve, butter brioche bun bases, top with slaw and fried chicken, season to taste with sesame salt and sandwich with brioche tops.