Hauptgericht
Katsu Sando (Japanese Pork Cutlet Sandwich)
40 Min.Für 2Nutri-Score C€€
C
40 Min.
40 Min.Katsu Sando (Japanese Pork Cutlet Sandwich)
rezept von
Colin Wingerter Cooking
@colinwingerter
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
pork loin (cut into 2 thick cutlets, fat trimmed)Fleisch300 g
saltGewürze3 g
black pepper (freshly ground)Gewürze2 g
all-purpose flourVorräte60 g
egg (beaten)Milchprodukte1 Stück- panko breadcrumbsBackwaren80 g
- neutral oil (for deep frying)Vorräte500 ml
- milk bread (thick slices, crusts trimmed)Backwaren4 Stücke
- tonkatsu sauceVorräte40 ml
cabbage (finely shredded)Obst & Gemüse100 g
butter (softened)Milchprodukte20 g- Japanese mustardVorräte10 g
pro Portion
Nährwerte
695kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 39 g
- Fett
- 31 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel ×3
Küchenthermometer
Küchenzange
Kuchengitter
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the pork
- Season the pork cutlets on both sides with salt and pepper.
- Make shallow cuts along the fat edge so the cutlets don't curl.
- Schritt 2
Bread the cutlets
- Coat each cutlet in flour, shaking off the excess.
- Dip into the beaten egg, then press firmly into the panko so it adheres all over.
- Schritt 3
Fry the katsu
- Heat the oil to 170 °C in a frying pan.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a cooling rack.
- Schritt 4
Prepare the bread and cabbage
- Shred the cabbage very finely and set aside.
- Toast the bread slices lightly and spread one side with butter.
- Schritt 5
Assemble the sandwich
- Spread tonkatsu sauce and Japanese mustard on the bread.
- Lay the katsu on top, then pile on the shredded cabbage.
- Close the sandwich and press gently.
- Schritt 6
Slice and serve
- Trim the crusts if desired and cut the sandwich in half crosswise.
- Serve immediately.
meistgekochte zuerst