Japanese Katsu Sando

Japanese Katsu Sando

A classic Japanese comfort food featuring crispy panko-breaded pork cutlets sandwiched between soft, crustless white bread, slathered with a tangy tonkatsu sauce.

By RecipeBoss
Servings
2
Time Required
40 min

Ingredients

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0.75 lbs pork loin
1 cup panko breadcrumbs
0.5 cup all-purpose flour
2 whole eggs
4 slices white bread
0.25 head cabbage
0.25 cup tonkatsu sauce
3 cup vegetable oil
1 tsp salt
0.5 tsp black pepper

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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

miso souppickled gingercucumber salad