AT A GLANCE
Essentially a Japanese spin on a chicken schnitzel sandwich, what's not to love? Coating the chicken in crunchy panko crumbs is oh-so right, and the tonkatsu sauce is a punchy version of barbecue sauce. Fluffy white bread is a must, best cut from an unsliced loaf, while cucumber pickles cut through the richness. Start this a day ahead to pickle the cucumber.
|01||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.|
|02||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.|
|03||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.|
|04||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.|
|05||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.|