Spicy Turkey Katsu Sandwich
- 4 Servings
- 25 mins Prep Time
- 45 mins Total Time
Ingredients
- 1 package Original Turkey Breast Tenderloins
- ½ cup mayonnaise
- ¼ cup chopped sweet pickles (like bread-and-butter)
- 2 tbsp. plus ¼ cup hot sauce
- 1 tsp. kosher salt, plus more
- ½ cup all-purpose flour
- 3 tbsp. paprika
- 2 tsp. garlic powder
- 1 large egg
- 2 cups panko (Japanese breadcrumbs)
- ¼ cup (or more) extra-virgin olive oil
- 8 slices milk bread
- Shredded iceberg lettuce (for serving)
-
Step 1
Mix together mayonnaise, pickles, and 2 tbsp. hot sauce in a small bowl. Season with salt to taste; set aside. -
Step 2
In a medium bowl, mix flour, paprika, garlic powder, and remaining 1 tsp. salt. In a separate medium mixing bowl, whisk egg and remaining ¼ cup hot sauce. Place panko breadcrumbs on a large plate. Working one at a time, dip turkey into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small, rimmed baking sheet. -
Step 3
In a large skillet over medium-high, heat oil until shimmering. In 2 batches, cook turkey, reducing heat to medium if it’s browning too quickly, cook to 165˚F as measured by a meat thermometer and until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack. -
Step 4
Spread spicy mayo on one side of each slice of bread. Top with turkey and iceberg lettuce, close up sandwiches and slice down the middle before serving.
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