Chicken katsu sandwich

Recently it was often so cold and rainy in Boston but  was so beautiful and warm today!!  I had a bit of free time this afternoon so went to Harvard yard which was one of my favorite places in Boston.
Leaves has started changing their color.  Look!  So pretty!!  

Without hesitation, I had a sandwich for lunch outside!!

Chicken katsu sandwich
  • 2 slices of breads
  • 1 slice od chicken thigh
  • panko
  • 1 egg
  • flour
  • cabbage and carrot  (This time I just used a package of coleslaw without dressing.)
  • tonkatsu sauce
  • mayonnaise
  • Japanese mustard

1,  Make a chicken katsu.  Remove white fat from chicken thigh and slice up it and add salt and pepper then leave for 10 minutes.  Dip it in flour and beated egg ordinary and add panko wholly.  Deep fry it in hot oil until both side become brown and knave it on a kitchen paper to remove extra oil.

2,  Mix mayonnaise and Japanese mustard as much as you like and spread it on one side of each breads.

3,  Cut cabbage and carrot into thin slices and put it on one side of a bread which you spread mustard and mayonnaise sauce.  Place the chicken katsu on vegetable and add tonkatsu sauce on it.

4,  Cover with another bread.  Wrap and put something heavy on it.  Leave it for 15 minutes and cut into half or 1/4 size.

I really enjoyed nice weather after a long time.  How many times can I have lunch outside this year??  Never enough!!

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