Katsu sando
By Angelo Sato From Saturday Kitchen Ingredients For the white cabbage 60g/2¼oz white cabbage, very thinly sliced For the chicken katsu 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood …