Crispy Katsu Chicken Sandwich with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crunchy Japanese-inspired sandwich featuring breaded fried chicken cutlets topped with a tangy cabbage slaw and savory tonkatsu sauce. This Japanese-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs chicken breasts, all-purpose flour, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 700 cal/serving

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Ingredients

2 large, pounded to 1/2-inch thickness chicken breasts
1/2 cup all-purpose flour
2 large, beaten eggs
1 cup panko breadcrumbs
1/2 cup, for frying vegetable oil
2 cups shredded green cabbage
1 medium, julienned carrot
2 tbsp rice vinegar
3 tbsp mayonnaise
1/4 cup tonkatsu sauce
2, toasted burger buns
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Season 2 large pounded chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 1 cup panko breadcrumbs.
Step 2: Dredge each chicken breast in flour, then dip into eggs, and coat thoroughly with panko breadcrumbs.
Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
Step 4: In a bowl, combine 2 cups shredded green cabbage, 1 julienned carrot, 2 tbsp rice vinegar, and 3 tbsp mayonnaise. Toss until the slaw is evenly coated and tangy.
Step 5: To assemble, spread 2 tbsp tonkatsu sauce on the bottom half of each toasted burger bun. Top with the fried chicken cutlet, then a generous scoop of tangy slaw, and cover with the bun tops.