Torikatsu Sando | Crispy Japanese Chicken Sandwich

Shred or cut the white cabbage into wafer-thin strips, then place it in cold water for a few minutes to make it extra crispy. Then drain thoroughly and dry.

Make the tonkatsu sauce: in a small bowl, mix together the ketchup, Worcestershire sauce, and half of the Dijon mustard (10 g).

Cut the chicken breast fillets into two even cutlets (approx. 150 g each) and, if necessary, pound them to an even thickness. Season both sides with salt and pepper.