CHICKEN SANDO RECIPES

Steps:

• Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
• Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.  
• Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.  
• Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel–lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets. 
• Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread. 
• Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts. 

Steps:

• For pickled cucumber, bring soy sauce, vinegar, sugar and 2 tbsp water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then set aside to cool to room temperature. Thickly slice cucumber and place in a jar large enough to fit it snugly. Pour pickling mixture into jar to cover cucumber completely, seal and refrigerate at least overnight. Pickled cucumber will keep for 2 weeks; drain before using.
• For egg salad, cook eggs in a saucepan of boiling water (7 minutes for medium yolks), refresh under cold running water, peel, then tear into pieces and place in a bowl. Mix mayonnaise, mustard and rice vinegar in a separate bowl until smooth, drizzle mixture over eggs to taste, scatter with spring onion and set aside.
• Halve chicken breasts horizontally so you have two escalopes from each breast. Pound each between 2 sheets of baking paper to a thickness of 4mm-5mm. Place beaten egg and flour in separate wide bowls. Combine panko and sesame seeds on a tray and season to taste. Turn chicken in flour to coat, then egg, then crumbs, pressing into crumbs so they stick.
• Heat 2cm oil in a frying pan over medium-high heat until shimmering, then shallow-fry chicken in batches, turning once, until golden brown and cooked through (1-2 minutes each side; be careful, hot oil will spit). Drain on paper towels, then halve.
• Spread the bread slices with tonkatsu sauce. Top half with chicken, then a little mayonnaise, season to taste, sandwich with remaining bread and cut into fingers. Scatter sandwiches and egg salad with extra roasted sesame seeds and serve with pickled cucumber.