Chicken Katsu Sando with Pickled Red Cabbage

This trendy Japanese sandwich is a prime example of global comfort food. Although there are many versions, this recipe combines crunchy fried chicken, tangy pickled cabbage, and airy, soft white bread spread with the barbecue-like tonkatsu sauce.
Chicken_Katsu_Sando

Ingredients:

1/2 C vegetable oil (for frying)
4 chicken breast, boneless, skinless, and pounded thin
1 tsp. kosher salt
1/4 tsp. black pepper
2 eggs, beaten
1 1/2 C panko breadcrumbs
8 slices white bread, crusts removed
1/4 C tonkatsu sauce
2 C Ready-Set-Serve Shredded Red Cabbage, pickled

Instructions:

Heat oil in a large frying pan. Season chicken with salt and pepper, then dip into egg wash, followed by breadcrumbs. Fry each breast until golden on the outside and cooked completely.
Spread four slices of white bread with tonkatsu sauce. Top with 1/2 cup cabbage and chicken cutlet. Top each with remaining four slices of bread; cut and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.