JAPANESE KATSU GRILLED CHEESE + TOMATO SOUP

Chicken Katsu Grilled Cheese Sandwich (makes 2 sandos)

• 1 large boneless chicken breast (sliced horizontally into 2 cutlets)

• Salt + pepper

• ¼ cup all-purpose flour

• 1 egg, beaten

• 1 cup panko breadcrumbs

• avocado oil

For the sandwich:

• 4 slices sourdough bread

• 4 slices provolone cheese

• Softened butter (for the outside of the bread)

• Tonkatsu sauce

Instructions

1. Prepare the chicken

1. Slice the chicken breast horizontally to make 2 thin cutlets.

2. Lightly season both sides with salt and pepper.

3. Set up three bowls: flour, beaten egg, and panko.

4. Dredge each cutlet in flour, tap off excess.

5. Dip into the egg, then press firmly into the panko so it sticks.

6. Heat oil in a shallow pan over medium heat.

7. Fry cutlets for 3–4 minutes per side, or until golden, crispy, and cooked through.

8. Transfer to a wire rack to keep the crust crisp.

2. Build the sandwich

1. Lightly butter the outside of each bread slice.

2. Spread tonkatsu sauce 

3. Lay provolone on the bottom slice.

4. Add the crispy chicken katsu on top.

5. Add another slice of provolone 

6. Top with the second slice of bread, buttered side facing out.

3. Toast and melt

1. Heat a pan over medium-low heat.

2. Toast the sandwich slowly so the bread gets golden and the provolone melts without burning the crust.

3. Flip once the bottom is deeply golden.

4. Press lightly with a spatula to help the cheese fully melt.

4. Serve

Slice diagonally
Dip into warm tomato soup!

Creamy Pacific foods tomato soup

• Bought from Costco ( a time saving hack + shelf stable)

• heat on stove, pour into bowl, garnish with sour cream, olive oil drizzle and fresh cracked pepper, basil