Chicken Katsu Sando by Wannabechefmatt

Ingredients

• 2 boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 cup vegetable oil, for frying
• 4 slices milk bread
• 1 tbsp unsalted butter
• 2 tbsp katsu sauce
• 1 tsp japanese mustard (karashi or dijon)

Instructions

1. Place each chicken thigh between two sheets of plastic wrap and pound it down to about 1/4-inch thickness using a meat mallet or rolling pin.
2. Season both sides of the pounded chicken with salt and black pepper.
3. Prepare a dredging station: set up three shallow dishes. Fill the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
4. Dredge each chicken thigh by first coating it thoroughly in flour, shaking off any excess. Then dip it into the beaten egg, ensuring full coverage, and finally press it firmly into the panko breadcrumbs until completely coated on all sides.
5. Heat vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Carefully place the breaded chicken katsu into the hot oil and deep fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and set aside on a wire rack to drain excess oil.
6. While the katsu rests, spread butter on one side of each slice of milk bread. Toast the buttered bread in a pan over medium heat for 1-2 minutes per side, until golden brown and lightly crisp.
7. To assemble the sando, spread katsu sauce evenly on one side of two toasted bread slices. Spread Japanese mustard on the other two toasted bread slices.
8. Place a cooked chicken katsu on one slice of bread with katsu sauce. Top with the other slice of bread (mustard side down on the katsu). Gently press down.
9. Trim the crusts from the sando, then carefully cut the sandwich in half or into thirds for serving.