Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
Ingredients
1 Bowl Curry Butter Chicken Sauce
Included Spice Mix
2 Chicken Katsu Cutlets (breaded / panko chicken)
Thick-cut White Bread (Shokupan style)
Shredded Cabbage, tossed with rice vinegar
Mayo & Cheese
Butter, for toasting
Method
The Glaze: Empty the Bowl Curry Butter Chicken Sauce into a small saucepan. Stir in the included spice mix and simmer on medium-high for 5 minutes until reduced into a thick, glossy glaze.
Crisp: Fry or bake your Chicken Katsu until golden. While still hot, dip the entire cutlet into the thickened Butter Chicken glaze.
Toast: Lightly butter the bread and toast in a dry pan until golden-brown.
Assemble: Spread mayo and cheese on both slices of bread. Layer a generous pile of shredded cabbage, then place the glazed katsu on top.
Press: Close the sandwich and place a heavy plate on top for 60 seconds to let the flavors meld together.
Serve: Trim the crusts for a clean “Sando” look, slice in half, and serve immediately.
