Wagyu Katsu Sando
Sandos are traditional Japanese sandwiches. They can be made with beef, chicken, pork and even sometimes fruit! These sandwiches have been moving their way through Western culture for a while now, but the newest rave is Wagyu sandos. The most important ingredient to this recipe is the panko breadcrumbs. They gives this dish that perfect crunch sandwiched between two light and fluffy slices of a white bread. Enjoy!
Chuck Roast Sando
Ingredients
- 1 Chuck roast
- 2 cups panko
- 1 cup all purpose flour
- 1 egg
- 2 oz water
- salt and pepper
- 2 oz calabrian chile paste
- 4 oz dukes mayo
- 1 lemon
- 1 cup olive oil
- 1 cup nutral oil
Instructions
- Mix the calabrian chili paste, mayo, salt and 1/2 the lemon juice together and set in the fridge.
- Slice the chuck roast into 1/8 inch thick slices.
- Place the slices on a cutting board and cover with plastic wrap and pound thin with a meat mallet.
- Once flattened, season with salt and pepper and place in the flour dredge. Whisk the egg and water together and place in a wide and shallow dish, add panko to a similar dish.
- Once in the flour shake off excess and add to the egg wash mixture, make sure the surface off both sides is fully covered then place in panko.
- Once in panko, press the breadcrumbs firmley to the meat.
- Repeat until all slices are coated. In a large saute pan add 1 cup olive oil and one cup neutral oil (canola, grapeseed) bring to med heat and pan fry each slice until golden brown on both sides,
- Once out of the frying pan, place on a paper towel lined plate.
- Season with sansho pepper and lemon juice and serve on white bread ( we used texas toast) with kewpie mayo.
- For the presentation, place the meat on the bread and then square off the crust and serve cut on the diagonal.