Japanese Katsu Sando

Ingredients

• ¾ lbs pork loin(paid link)
• 1 cup panko breadcrumbs(paid link)
• ½ cup all-purpose flour(paid link)
• 2 eggs(paid link)
• 4 slices white bread(paid link)
• ¼ head cabbage(paid link)
• ¼ cup tonkatsu sauce(paid link)
• 3 cup vegetable oil(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

Instructions

1. 1

   Thinly slice the pork loin into 4 cutlets. Season both sides with salt and pepper.

2. 2

   Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. 3

   Dredge each pork cutlet first in flour, then dip in the beaten eggs, and finally coat generously with panko breadcrumbs, pressing gently to adhere.

4. 4

   Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F.

5. 5

   Carefully fry the breaded pork cutlets for 3-4 minutes per side, or until golden brown and cooked through. Drain on a wire rack.

   3 min

6. 6

   While the pork is frying, thinly shred the cabbage.

7. 7

   Trim the crusts off the white bread slices. Spread a generous amount of tonkatsu sauce on one side of two bread slices. Layer shredded cabbage and a fried pork cutlet on top of the sauce.

8. 8

   Top with the other two bread slices (sauce-side down on the filling).

9. 9

   Cut each sandwich in half diagonally. Serve immediately.

Perfect With