Katsu Sandwich

Japanese pork katsu sandwich

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Juicy breaded pork cutlet fried to golden brown perfection with sweet and tangy tonkatsu sauce and cabbage sandwiched between two slices of Japanese milk bread.


Units Scale

Pork Katsu

  • 2 boneless pork loins or scotch fillets (approx 200-250g each)
  • 60g Panko breadcrumbs (1 cup)
  • 1/2 tsp Kosher salt
  • Ground black pepper
  • 30g All purpose flour (1/4 cup)
  • 1 Large egg, beaten
  • Vegetable oil, for deep frying
  • 1 leaf Green cabbage
  • 4 slices of Shokupan aka Japanese milk bread
  • Dijon or whole grain mustard, to serve
  • Tonkatsu sauce, to serve


  1. Line a baking tray with baking paper
  2. Place a piece of pork in between two sheets of plastic wrap and lightly pound until the pork is 1/2 inch / 1.2cm thick
  3. Scatter both sides of the pork with salt and ground pepper
  4. Put the flour, beaten egg, and panko in three separate shallow bowls
  5. Dip the pork in the flour and shake off the excess
  6. Then dip it in the egg and let the excess drip
  7. Then press it into the panko crumbs, ensuring there is an even coating all around
  8. Place the breaded pork on the lined baking tray and repeat with the other piece
  9. Fill a medium-sized heavy pot with vegetable oil over medium-high heat to approx. 240F/176C
  10. Fry the pork for 3-4 minutes, then flip and fry for another 2 minutes
  11. Remove from the oil and place it on a wire rack or paper towel to drain
  12. Let the pork rest for 5 minutes
  13. Meanwhile thinly shred the cabbage
  14. Cut the crusts off the bread
  15. To assemble the sandwich spread one side of the bread with mustard and the other side with tonkatsu sauce
  16. Cover the mustard side with a handful of cabbage, another drizzle of tonkatsu sauce, and the fried katsu
  17. Top with the other slice of bread, sauce side down
  18. Wrap the sandwich up in baking paper or, just slice the sandwich in half and enjoy immediately!
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