Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
Deep-fried panko breaded pork cutlet sandwiched between fluffy milk bread with Tonkatsu sauce and a creamy cabbage slaw. This quick and easy katsu sando is so delicious as a meal idea for lunch and it truly hits the spot!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 slices milk bread (or sub with white bread)
- 1 lb pork loin
- 2 cups vegetable oil (or any neutral tasting oil )
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4-1/3 cup all purpose flour (or sub with cornstarch/potato starch )
- 2 large eggs (beaten)
- 1 1/4 cup panko breadcrumbs (or sub with normal breadcrumbs)
- 1 tbsp butter
- 3 tbsp tonkatsu sauce (store bought)
- 1 1/2 cups green cabbage (grated or thinly sliced)
- 3 tbsp Japanese mayo (aka Kewpie mayo or sub with normal mayo)
- 1 tbsp rice vinegar (or sub with apple cider vinegar)
- 1/4 tsp salt
Instructions
- 1
Cut slits along the fat of the pork loins (this prevents pork from curling as it fries). Tenderize each piece of pork with a meat mallet or with the back of your knife until about 1 cm thick.
- 2
Evenly season pork loins with salt, black pepper and garlic powder on both sides. Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Evenly dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
- 3
In a heavy bottomed pot, heat oil over medium heat or 350 F. Once oil is hot, deep fry pork on each side until golden brown, 2-3 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear.
- 4
Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
- 5
In a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well.
- 6
Butter two slices of bread. Layer a piece of pork katsu on top, drizzle Tonkatsu sauce over top, followed by equal portion of cabbage slaw.
- 7
Close the sandwich with a slice of bread. Slice off the crusts (optional) and then slice sandwich in half with a bread knife. Enjoy!