Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe

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If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level.

This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried. Japanese people love this dish a lot and have included this deep-fried crispy pork in countless dishes like Katsu Don, Katsu Ramen, etc.

For starters, what’s not to love about a lightly pounded meat coated with breadcrumbs and then deep-fried? There’s something about sinking your teeth into that crispy crunch that melts into the juicy, moist cutlet.

Follow this easy tonkatsu recipe to make juicy and crispy panko-crumbed turkey sandwich! The Katsu Sando or cutlet sandwich in Japan is meticulous. The bread to meat to panko to kewpie mayo to kyabetsu no sengiri (finely shredded cabbage) ratio is almost always perfect. And, always with the crusts cut off!

If you want a summer blockbuster, you make Katsu Sandos. I love katsu sandos so much. It is quick and easy to make and is perfect for picnics, backyard entertaining and summer parties. It is always a crowd favourite.

The Katsu Sando is a simple thing. Adults love it. Kids love it.

It is also wonderful to entice your kids to eat their lunch at school! It fits perfectly well into a bento lunch box.

Tips for the Turkey Cutlet

Which cut should I use? For a lighter, healthier alternative, we used turkey thighs. You can always use turkey breasts too, but I am biased towards dark meat any day.

If you prefer you can also use different turkey cuts such as split breast without back with or without skin. For more information, visit THINK TURKEYTM and support your local Canadian turkey farmers!

Benefits of Turkey

  • Turkey is tasty, versatile and very nutritious. To change up my recipes, I love adding turkey to our weekly protein rotation.
  • Concentrated source of protein to help build strong, healthy muscles.
  • Excellent source of Iron, Zinc, Sodium, Vitamin B12, Niacin, Selenium, Vitamin D, Potassium and Magnesium, Phosphorus and Tryptophan.
  • Turkey is lean regardless of white meat or dark meat.
  • Turkey is easy to prepare – bake it, roast it, fry, grill, pressure cook, etc.

Make sure your turkey thighs are patted dry with a paper towel before seasoning.

Lightly season both sides of the turkey cutlets with salt and pepper.

Get your assembly line in order. Have your turkey on one side, then the egg wash, flour mix and panko on the other side. We used a Japanese Okonomiyaki flour with bonito flakes. You can you regular AP Flour if desire. I like the savoury umami appeal of bonito flakes.

Heat half an inch of oil with a high smoke point in a large frying pan or cast iron braiser. Fry the turkey until golden brown and cooked through.

Flip halfway through. Deep-fried each side for 1.5 minutes per side. Drain on the cooling rack.

Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.

Thinly Shredded Cabbage kyabetsu no sengiri

Sometimes there’s a little raw cabbage salad stuffed into the sandwich itself (or on the side). I like this balance. It helps cuts the grease from the katsu and adds another layer of dimension to your sandwich.

Thinly shredded cabbage is a classic garnish. Quarter a whole cabbage into small wedges and slice it about 0.2mm thickness.

I like adding it unadulterated to my sandwich, but if you wanna get fancy, you can add a little Kewpie mayo!

The Sauce

Mix Japanese Kewpie Mayonnaise with Shichimi Togarashi seasoning and drizzle onto your thinly shredded cabbage. Mix well.

Optional: Tonkatsu sauce is a special sauce made just for Tonkatsu deep-fried pork cutlets. It is a thick and sweet sauce. Add a drizzle of tonkatsu sauce to the other side of your turkey sandwich.

Tips to Make the Best Katsu Sando

In Japan, they use a specific bread called shokupan (食パン). It has a pillowy soft and fluffy texture. It is often made with milk and has a rich flavour and tender moistness. You can find this thick milk bread at any Asian supermarket. If you can not find this Japanese-style sandwich bread near you, Wonderbread will work as well.

Toast the bad boys until golden brown. Neatly cut the crusts from the bread slices.

Assemble the sandwich with the turkey cutlet, cabbage and sauce. Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.

I love all the contrasting textures of this Crispy Turkey Sandwich: The fluffy thick bread protects the roof of your mouth from the rough breading; The sweet and spicy kewpie mayo in-between the juicy cutlet and crispy panko breading, and; the togarashi seasoning and the crust bright cabbage – all ties this sammy together!

Enjoy immediately. There is nothing sweeter than biting into a freshly made katsu sando!

For more information and recipe ideas, visit THINK TURKEYTM to learn more

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Katsu Sando Crispy Japanese Turkey Sandwich recipe カツサンド

Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe カツサンド

  • Author: Nancy
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Dishes
  • Method: Deep Fried
  • Cuisine: Japanese

Description

If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level. This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried


Scale

Ingredients


Instructions

  1. Lightly season both sides of the turkey thighs with salt and pepper.
  2. Crack the egss in a small bowl or container and lightly beat it.
  3. Add AP Flour and Panko breadcrumbs in seperate containers.
  4. Sprinkle the turkey thighs with flour.
  5. Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
  6. Heat half an inch of oil in a large frying pan or cast iron braiser. Fry the turkey until golden brown and cooked through. Flip halfway through. Deep-fried each side for 1.5 minutes per side. Drain on the cooling rack.
  7. Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
  8. In seperate bowl, mix thinly sliced cabbge with 1 tablespoon of Kewpie Mayo and Shichimi Togarashi seasoning 
  9. Toast 4 slices of bread until golden brown. Slice off the crusts.
  10. Assemble the sandwich with the turkey cutlet, cabbage and sauce. Add the turkey on one sice and drizzle with tonkatsu sauce. Top the other side with thinly sliced cabbage. 
  11. Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
  12. Enjoy immediately.

 


Notes

  • Use a heavy duty commercial baking sheet that won’t warp in the oven. This is the baking sheet and cooling rack I use. 
  • I also prefer using a cast iron braiser for deep-frying because of its depth.
  • Make sure your turkey thighs are patted dry with paper towel before seasoning.

Keywords: Turkey Sandwich, Katsu Sando, Crispy, Japanese, カツサンド, Tonkatsu, Bread, Sammy, turkey katsu recipe, cutlet

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