Katsu Sando with truffles

Katsu Sando with truffles

Cream cheese SÁNDWICHES


For 10 servings

Chicken katsu

1300 g Chicken filet, free range

300 g flour

300 g Panko breadcrumbs

200 g egg whites

Brioche bread

1 kg bread flour

17 g dry yeast

400 g eggs

200 g milk

20 g sugar

600 g Debic Brioche Butter

Cream cheese

250 g Debic Cream cheese

Truffle katsu jam

250 ml water

250 g jam sugar

100 g tomato ketchup

50 g white wine vinegar

25 g truffle tapenade

10 g soy sauce

10 g Worcester sauce

Cabbage salad

500 g white cabbage

50 g sugar

15 g salt


Season the chicken filets with salt and bread in the panko breadcrumbs. Fry during service for 4 minutes at 180˚C. For the brioche, weigh out the butter, cut in cubes and reserve on room temperature. Combine flour and yeast. Mix all ingredients in a planetary mixer with dough hook, except for the butter. Incorporate the butter gradually after 5 minutes of mixing until fully incorporated and dough pulls away from the side. Reserve the dough for one night in the fridge. Divide the dough into pieces of two pieces. shape and let proof at room temperature for four hours in a square loaf mold. Glaze with egg wash made with egg white and milk and bake for 20-30 minutes at 190˚C. Cool down. Slice the crust off the bread and slice into squares of 20 by 20 cm and 1 cm thick. Heat water with sugar and bring to a boil. Add the rest of the ingredients and reserve in the fridge. Slice the cabbage very thinly and mix with the sugar and salt. Leave to macerate overnight in the fridge.


Spread the cream cheese on the brioche slices, drizzle the truffle jam on top. Arrange the chicken katsu on top and finish with the cabbage salad and slice into two sandwiches.