Skip to content

Spicy Turkey Katsu Sandwich

  • 4 Servings
  • 25 mins Prep Time
  • 45 mins Total Time


  • 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.

Similar Recipes

View All

Hungry for More?

Sign up to get exclusive coupons, recipes, and seasonal inspiration straight to your inbox.

Join Now