(WSVN) - Fried chicken sandwiches are a quick and easy mealtime favorite, but they can sometimes be a little too heavy, but there’s a way to lighten them up and keep them nice and crunchy! Let’s grab a Bite with Belkys.

The Chef: Isaac Perlman
The Restaurant: Perl, North Miami Beach
The Dish: Katsu Chicken Sandwich


3oz chicken breast
1 whole egg
1/2 cup AP flour
1/4 cup panko
1/4 cup seasoned bread crumbs
1 slice swiss cheese
1 hoagie roll (preferably challah)

Ingredients for Cornichon Remoulade:

4 tbsp good quality mayo
1tsp dijon
1tsp dijon grain
1/2 tsp capers
1 tsp cornichons
1/2 tsp chives
1/2 tsp curly parsley
1/2 tsp lemon juice
1/2 tsp lemon zest

Ingredients for Cabbage Slaw:

1/2 cup green cabbage
2 tbsp green scallions
2 tbsp kimchee base
2 tbsp good quality mayo
2 tbsp rice vinegar

Method of Preparation:

  • Pound chicken breast thinly and bread with flour, eggs and then breadcrumbs.
  • Deep fry in 350F hot oil for 2-3 minutes until golden brown.
  • Season with salt immediately once fried.

Method of Preparation for Cornichon Remoulade:

  • Chop all ingredients finely and mix thoroughly in a mixing bowl.

Method of Preparation for Cabbage Slaw:

  • Shred the cabbage thinly and mix with the rest of the ingredients.

To Plate:

  • Grill or heat up the bread, then spread remoulade on both sides of roll.
  • Place chicken, then add 1 slice of room temp Swiss cheese.
  • Top with cabbage slaw.
  • Enjoy!

Perl by Chef IP
2420 NE 186th St Suite 100
North Miami Beach, FL 33180

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