Image: Kent Wang, CC BY-SA 2.0 via Wikimedia Commons.
Katsu sando combines a crisp Japanese panko cutlet with soft bread and savoury tonkatsu sauce. Finely sliced cabbage adds freshness.
Ingredients
- 4 boneless pork loin steaks, about 120 g each
- Salt and pepper
- 50 g plain flour
- 2 eggs, beaten
- 120 g panko
- Oil for deep or shallow frying
- 8 thick slices soft sandwich bread or shokupan
- 6 tbsp tonkatsu sauce
- 150 g white cabbage, very finely sliced
- 2 tbsp Japanese mayonnaise, optional
- Japanese mustard or regular mustard, optional
Method
- Pound pork between sheets to about 1 cm thick, snip the fat edge and season with salt and pepper.
- Coat in flour, egg and panko, gently pressing crumbs on.
- Heat oil to 170°C. Fry cutlets for 3–4 minutes per side until golden and cooked through. Rest on a rack for 5 minutes.
- Trim bread crusts if desired. Spread with tonkatsu sauce and optional mayonnaise or mustard.
- Divide cabbage and katsu over four bread slices, close with remaining bread, press lightly, cut and serve.
Tips and variations
- A wire rack keeps the coating crisper than paper towels.
- For chicken sando, use thin chicken breast and cook it fully.
- Do not overfill with cabbage or the sandwich becomes unstable.
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