To-Matcha Tonkatsu Xmas Sando

Yes, matcha ketchup is real and yes, you need it for Christmas.

20 minutes prep

20 minutes cook

Serves 2

Hugh Woodward

Ingredients

50g plain flour

2thoroughly beaten eggs

50gpanko breadcrumbs

1 litregroundnut frying oil

1 tbsp flaked salt

2 200g turkey breast fillets

50gbutter

4 slicesmilk bread of soft white bread

200gBrussels sprouts

1 tbspJapanese mayonnaise

1 tspsoy sauce

1 tsprice wine

1/2 tbsptoasted black sesame seeds

4 tbspTomatcha Ketchup

Amazon and small business legends Wild & Fruitful have dropped a limited edition matcha ketchup and we're obsessed. It may seem wild, but it's actually really moreish - gently spicy, earthy with subtle savoury notes of matcha. Grab your bottle here while stocks last!

Method

Fill three (separate!) bowls with the plain flour, eggs and panko.

Heat the oil in a deep sided saucepan until it hits 170°C.

Season the turkey breasts with the sea salt then dip them into the flour, shaking off any excess back into the bowl.

Second, pop them in the egg and drain it off back into the bowl. Lastly, press the fillets into the panko, making sure every part of them is covered.

Fry them in the oil until they internally register 70°C.

Meanwhile, heat the butter in a frying pan and fry one side of the bread - this will stop the sandwich getting soggy!

Use a mandolin to finely shred the brussels sprouts.

Whisk the mayonnaise, soy sauce, rice wine and sesame together and toss through the brussels sprouts.

To make a sandwich, drizzle roughly 2 tbsp Tomatcha Ketchup over the toasted side of one of the pieces of bread. Top with the fried turkey fillet with the sprout slaw and the top piece of toasted bread. Repeat with the second sandwich.