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
- 2 thin turkey thighs, lightly pounded (about 250 grams)
- 2 cup panko breadcrumbs
- 1 cup All-Purpose Flour
- 2 large eggs, lighted beaten
- 1 tbsp Kewpie mayo
- 1 tbsp Tonkatsu Sauce
- 1 tsp Shichimi Togarashi seasoning
- 1 cup of vegetable oil (or enough to cover 1/2 inch of your frying pan)
- dash of salt and pepper
- Quarter of whole cabbage (thinly sliced 0.2mm)
- 4 slices of thick Japanese Milk Bread Shokupan
- Lightly season both sides of the turkey thighs with salt and pepper.
- Crack the egss in a small bowl or container and lightly beat it.
- Add AP Flour and Panko breadcrumbs in seperate containers.
- Sprinkle the turkey thighs with flour.
- Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
- 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.
- Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
- In seperate bowl, mix thinly sliced cabbge with 1 tablespoon of Kewpie Mayo and Shichimi Togarashi seasoning
- Toast 4 slices of bread until golden brown. Slice off the crusts.
- 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.
- Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
- Enjoy immediately.
Keywords: Turkey Sandwich, Katsu Sando, Crispy, Japanese, カツサンド, Tonkatsu, Bread, Sammy, turkey katsu recipe, cutlet