Name: Katsu Sando with Truffle Cheese Sauce
Yield: 1
Ingredients: 5.0pc NoChicken Burger; 170.0g Plain Flour; 90.0ml Water; 120.0g Breadcrumbs; 250.0ml Water; 50.0g Knorr Cheese Sauce Mix 750g; 12.0g Knorr Cream of Mushroom Soup 1KG; 25.0g Truffle paste; 5.0dg Truffle oil; 12.0ml Bulldog Brand - Tonkatsu Dressing; 1.0g Chives; 50.0ml Cream; 2.0pc White Bread, skin off; 30.0g White Round Cabbage, shredded; 50.0ml Best Foods Real Mayonnaise 3L; 30.0ml Truffle Cheddar Sauce; 1.0pc Breaded NoChicken Katsu, deep fried; 20.0g Tonkatsu Sauces

Our version of the chicken katsu sandwich replaces chicken thigh/breast with The Vegetarian Butcher NoChicken Burger. A rich and creamy truffle cheese sauce is used as a spread to layer the katsu sandwich with a cheesy taste and truffle afternotes.

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Preparation

Breaded Chicken Katsu
- Mix 50gm of plain flour with 90ml of water to form a batter.
- Dip and coat The Vegetarian Butcher NoChicken Burger in the flour.
- Dip the coated NoChicken Burger into the batter and shake off any excess.
- Coat the NoChicken Burger in breadcrumbs, shaking off excess.
- Deep fry the NoChicken Burger at 180°C for 5 mins till golden brown.
- Transfer to a wire rack.
Truffle Cheese Sauce
- Bring water to boil in a pot.
- Whisk in Knorr Instant Cheese Sauce Mix and Knorr Instant Cream of Mushroom Mix.
- Fold in truffle paste, cream, and truffle sauce.
- Fold in chives and set aside.
Assembling the Katsu Sando with Truffle Cheese Sauce
- Spread the truffle cheese sauce on one side of each slice of bread.
- Top wth NoChicken Katsu and shredded cabbage.
- Portion and ready to serve.

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Katsu Sando with Truffle Cheese Sauce

Ingredients

Breaded Chicken Katsu

Truffle Cheese Sauce

Assembling the Katsu Sando with Truffle Cheese Sauce