Cast-Iron Chicken Katsu Sandwiches with Tangy Tonkatsu Sauce and Cabbage Crunch
Pound chicken breast thin, coat it in flour, egg and panko, and shallow-fry it in 1/4 inch of oil in a 12-inch cast-iron skillet on a camp stove at about 350°F. Fry 3 to 4 minutes per side until golden and 165°F inside. Stack on buttery toasted white bread with shredded cabbage and a quick ketchup-Worcestershire sauce. It takes about 50 minutes.
Katsu sando is a Japanese favorite: a crisp, juicy cutlet on soft white bread with crunchy cabbage and a sweet-tangy sauce. It sounds fancy, but it is just breaded chicken and a skillet. You need one pan, one patient burner and a thermometer.
The cabbage keeps things fresh and cuts the richness. The sauce comes together from pantry bottles in a minute. Cook the cutlets in two batches, keep them warm, then build the sandwiches while everyone hovers.
Cast-Iron Chicken Katsu Sandwiches with Tangy Tonkatsu Sauce and Cabbage Crunch
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium (oil at about 350°F)
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
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