Name: Katsu Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 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

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.

Author: Catherine Zhang
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 Sandwiches 1x
Category: Sandwich
Method: Intermediate
Cuisine: Japanese

Ingredients

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

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Instructions

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

Keywords: katsu sando, sandwich, pork cutlet, schnitzel, tonkatsu, dontaksu

Find it online: https://zhangcatherine.com/katsu-sando/