Katsu Sando with Alici in Salsa Rizzoli
- Ingredients 2 People
- Difficulty Easy
- Ready in 20 minutes
Ingredients
- 90 g Anchovies in Sauce Rizzoli
- 2 Slices of sandwich bread, rimless
- 1 Slice of pork neck about 2 cm
- 1 Head cabbage
- 200 g 00 flour
- 200 g Panko
- 1 Lt Seed oil
- q.b. Evo oil, salt and pepper
- 1 Egg
- 20 ml Soy sauce
- 200 ml Sunflower seed oil
- 90 g Anchovies in Sauce Rizzoli
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Katsu Sando with Alici in Salsa Rizzoli- Beat an egg in a bowl. Dip the cup slice first in flour, then in egg and finally in panko.
- Heat the seed oil in a pan and fry the cutlet until golden brown and crispy.
- Slice the kale very thinly with a mandoline and season with oil, salt, pepper, and the sauce from the Rizzoli’s Anchovies in Sauce.
- Prepare the Japo sauce: combine seed oil, one egg, soy sauce and Salsa Rizzoli; blend until smooth.
- Buttering a frying pan, toast the sandwich bread on both sides.
- Assemble: spread a layer of sauce, add the cutlet, more sauce and the seasoned cabbage.
- Cut the sandwich vertically in the center, in the tradition of Katsu Sando, to highlight the various inner layers. Arrange the two halves vertically on the plate.
- Complete with a few drops of Japo sauce and fillets of Anchovies in Rizzoli Sauce for an elegant and balanced finish.
This recipe was prepared for us by Francesco Aquila.
