Smokehouse Restaurant

Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.

Thursday to Sunday, 2 and 3 course lunch from 11.45am

Cellar Door and Farm Shop

Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Poachers Smoked Chicken Katsu Sandwich

Ingredients

1 Poachers smoked chicken breasts – cut into 4 good slices

250g plain flour

1 egg

1 cup panko crumb

Vegetable oil, for frying

4 brioche buns

Soft butter

4 tbl Kewpie mayonnaise

4 tbl tonkatsu sauce

2 tbl sriracha sauce

2 cups shredded white cabbage

Salt and pepper

Method

Place the flour, egg and panko crumb into three shallow bowls. Combine the flour with salt and a good grind of pepper. Whisk the egg in the second bowl and place the panko in the third bowl. Pour the vegetable oil 3cm deep into a frying pan and heat it to 165 โ„ƒ. Dip the chicken into the seasoned flour, the egg and finally the panko. Fry in the hot oil for 2-3 minutes each aside till golden brown. Drain on a paper towel.

 

Cut the buns, spread with butter, place the chicken katsu on the base, top with mayonnaise, tonkatsu and sriracha sauces, and the cabbage. Cover with the top halves, slice and serve immediately.

 

Serve with Poachers Chardonay.

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