This is not your average toastie. We’re talking crispy chicken schnitzel, melty Swiss cheese, creamy mayo and a generous spoonful of Marion’s Kitchen Japanese Katsu Curry Sauce all pressed between golden slices of sourdough. It’s a hug in sandwich form.
2 chicken breasts
2 eggs, lightly beaten
Panko breadcrumbs from the kit
8 slices sourdough bread
8 slices Swiss cheese
8 slices Edam cheese
½ cup mayonnaise
Salt, to taste
Vegetable oil, for shallow frying
1 x Marion’s Kitchen Japanese Katsu Curry
– PANKO BREADCRUMBS
– JAPANESE CURRY
- Slice each chicken breast in half horizontally to create 4 fillets and gently pound with a rolling pin or meat mallet until around 1cm thick. Season both sides lightly with salt.
- Set up a crumbing station with three bowls, plain flour, beaten eggs, and the panko breadcrumbs from the Katsu Kit.
- Coat each piece of chicken in flour, dip into egg, then press into panko to crumb.
- Heat oil in a frying pan over medium heat. Shallow fry the crumbed chicken for 3 to 4 minutes each side or until golden and cooked through. Drain on a paper towel.
- Spread mayonnaise on one side of each slice (this will be the outside).
- In a separate pan over medium heat, toast each slice of sourdough, mayo side down, until golden and crisp.
- To assemble the sandwiches, place 2 slices of cheese on the toasted side of one piece of bread. Top with a piece of crispy chicken, a generous spoonful of curry sauce, and another 2 slices of cheese. Finish with a second piece of toasted bread, golden side out.
- Serve warm with extra curry sauce on the side if you like.
