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‘Wich Boredom Cure - Curried Chicken Katsu Sliders

I pack my lunch most days and get pretty tired of the same old salads, sandwiches or leftovers. That’s one of the unfortunate side-effects of loving to cook and loving new things all the time - you get bored pretty easily.

It’s hard to tell from the photo, but these are only about 3.5-4 inches long and are the perfect size for a lunch you don’t want to fall asleep after.

Chicken breasts have never been my favorite part of the bird, mainly because they can be dry and bland if they’re not done perfectly. But because they’re seasoned well and cooked so quickly, they work beautifully here and are juicy and delicious.

INGREDIENTS For Katsu (cutlet)

4 boneless, skinless chicken breasts

2 teaspoons garlic powder

2 teaspoons salt

1/2 teaspoon pepper

2 eggs

1/2 cup all purpose flour

2 cups panko bread crumbs

1/3 cup olive oil

Your choice of bread/rolls


Pound out the chicken breasts to about 1/2” and cut as many that would fit in the roll or bread you choose. I usually do this by putting the breasts in a jumbo Ziploc bag so bits of chicken don’t go splattering around the kitchen.

Prepare three bowls: One with the flour, one with the two eggs, beaten, and one with the panko.

In a cast iron skillet or frypan, heat the olive oil over medium-high heat.

When the pan and oil is hot, dip each piece of chicken in the flour first, shake it off, then egg, letting the extra egg drip back into the bowl, then the panko.

Add chicken pieces to the pan, making sure not to crowd the pan, even if you have to do them in batches. 2-3 minutes on each side ought to cook them perfectly.

Place the finished chicken katsu on a grate or rack so the bottom doesn’t get soggy as they cool.

Prepare the sauce and slaw, below.


Juice of 1/2 lime

1/2 tablespoon cayenne*

1/2 cup mayonnaise

1 tablespoon curry powder*

Salt to taste

* Add more if you like


Mix the sauce and set aside.


Juice of 1/2 lime

Small wedge of cabbage, julienned

About 10 snow peas, julienned

1 jalapeno, seeded and sliced thin

1 teaspoon sesame oil

1/2 teaspoon rice vinegar

Black sesame seeds, optional


Mix all ingredients and top with the sesame seeds if you like.

To assemble the sandwiches: Spread a bit of the sauce on the bread, add the slaw and a cutlet. Top with more sauce.

These are good whether the cutlets are hot or cold, and if you’re packing them to go, pack up the sauce separately and add right before serving.

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