¼ cup Heinz Seriously Good Japanese Style Mayonnaise
1 Tbsp tomato ketchup
1 tsp soy sauce
2 x200g chicken breast fillets
1 cup panko crumbs
1 ½ cups shredded green cabbage
1 ½ cups shredded red cabbage
2 spring onions, chopped
½ red chilli, finely diced (optional)
1/3 cup Heinz Seriously Good Japanese Style Mayonnaise
8 thick slices white bread
¼ cup vegetable oil
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 335g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Mix together Heinz Seriously Good Japanese Style Mayonnaise, tomato ketchup and soy sauce.
Cut each chicken breast in half horizontally to make 2 thin fillets. Dip each piece into the mayonnaise mixture and then coat in panko crumbs. Place on a plate and refrigerate while preparing the coleslaw.
To make the coleslaw - In a mixing bowl place green and red cabbage, spring onions and chilli (optional). Add mayonnaise and mix well. Refrigerate.
Heat oil in a frying pan. Cook the chicken pieces in batches, adding more oil if necessary, over a medium low heat for approximately 6-7 minutes on each side until golden and cooked.
To assemble the sando top four slices of bread with coleslaw. Place on a chicken piece, cutting to fit the bread if necessary. Top with coleslaw and place a piece of bread on top. Remove the crusts from the bread if wished.
Switch It Up
Choose a fresh wholegrain bread instead of white bread for extra fibre.