LUNCHEON MEAT KATSU SANDO

Ingredients:

1	can (340 g)	PUREFOODS LUNCHEON MEAT
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
3	pc	MAGNOLIA BROWN EGGS, beaten
2	cups (120 g)	Japanese breadcrumbs
2	cups	cooking oil
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
10	slices	Japanese white loaf bread, edges trimmed

Coleslaw

1/4	pc (100 g)	green cabbage, thinly sliced
1/2	pc (100 g)	red cabbage, thinly sliced
1/4	cup	roasted sesame dressing

Procedure:

1. Combine coleslaw ingredients in a bowl. Cover and chill until use.

2. Dredge luncheon meat pieces in flour, dip in eggs, and then coat with bread crumbs. Dip again in eggs and then coat with another layer of breadcrumbs.

3. Deep fry in hot oil for 3 minutes or until golden brown. Drain excess oil on paper towels and set aside.

4. Spread butter on one side of bread slices and toast in a pan or oven toaster.

5. Arrange 5 bread slices on a board with toasted side down. Place luncheon meat katsu on bread, and then top with coleslaw. Cover with remaining bread slices to make sandwiches. Slice in half and serve.

Makes 5 servings.

(Yield: 5 sandwiches/ 1 sandwich per serving)

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LUNCHEON MEAT KATSU SANDO

Coleslaw

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