v2 Katsu Sando by Shannon Martinez

v2 Katsu Sando by Shannon Martinez

4 ratings

40 minutes

Feeds 2

This crunchy and flavor-packed Katsu Sando recipe by our friend Shannon Martinez is a crowd favourite! Cook up the brand new, country style v2schnitzel to make a delicious Katsu Sando with a plant-based twist.

INGREDIENTS

Katsu Sando

4 slices thick cut soft white bread

1 tbsp vegan butter

2 tbsp mayonnaise

½ tsp Dijon mustard

2 v2schnitzels

Vegetable Oil for deep frying

2 tbsp Tonkatsu sauce

1 tbsp ketchup

1 cup finely shredded cabbage

Mayo Sauce

⅓ cup soy milk, unsweetened

2 tsp cider vinegar

2 tsp Dijon mustard

½ tsp salt

1 tsp sugar

1 cup vegetable oil

METHOD

Katsu Sando

1

Heat deep frying oil to 170 °C in a deep fryer or frying pan. Once the oil reaches the desirable temperature, deep fry the v2schnitzel for about 8-10 minutes.

2

When it is cooked, remove from the oil onto a tray lined with kitchen paper and set aside.

3

Combine tonkatsu sauce and tomato sauce. Set aside.

4

Combine the vegan butter, mayo and mustard. Set aside.

5

Place two slices of bread on a chopping board. Spread the butter, mayonnaise and mustard mixture thinly and evenly.

6

Place 1/2 cup of shredded cabbage on the bread.

7

Drizzle the tonkatsu sauce generously over one side of the v2schnitzel.

8

Place the v2schnitzel, sauce side down onto the cabbage. Drizzle more tonkatsu sauce mixture generously over the other side of the chicken.

9

Place a piece of bread on top of the v2schnitzel to sandwich.

10

Put a flat plate over the bread and place weight on for 5 minutes.

11

After 5 minutes, remove the plate and weight and cut it in half to serve.

Mayo Sauce

1

in a blender, add all the ingredients except for the oil and blend until combined.

2

Slowly drizzle in the oil with the motor running on medium speed.

3

If you prefer a thinner mayo (i.e. for a dressing for salad), thin out with a little hot water with the blender running after the oil has been added.

SO... HOW WAS IT?

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Thanks!

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