Chicken Winter Katsu Sando

Nothing beats a classic Katsu sando! Juicy katsu chicken fillets sandwiched with zesty, crisp winter slaw will be your new go-to.

SERVES: 2

• 1 pack Rangitikei Katsu Chicken & Katsu Sauce
• 1 cup winter slaw (we used a mixture of winter greens including shredded silverbeet, red and savoy cabbage)
• 2 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon white sesame seeds, toasted
• 4 slices of white bread
• 2 teaspoons butter, softened*

*Butter acts as a waterproof guard to prevent your bread from going soggy.

Cook the katsu chicken in the oven or air fryer as per packet instructions. While the chicken is cooking, place the katsu sachets in a bowl of hot water until defrosted.

In a small bowl, combine the shredded cabbage, mayonnaise, lemon juice and sesame seeds. Season with salt & pepper.

Spread 4 slices of bread with the butter. Add a layer of slaw on top of two slices, then top with the katsu chicken fillets. Drizzle over the katsu sauce, then sandwich together and cut in half. Remove the crusts if that’s your preference!