Plato principal
Katsu Sando (Japanese Pork Cutlet Sandwich)
40 minPara 2Nutri-Score C€€
C
40 min
40 minKatsu Sando (Japanese Pork Cutlet Sandwich)
receta de
Colin Wingerter Cooking
@colinwingerter
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pork loin (cut into 2 thick cutlets, fat trimmed)Carne300 g
saltEspecias3 g
black pepper (freshly ground)Especias2 g
all-purpose flourDespensa60 g
egg (beaten)Lácteos1 pieza- panko breadcrumbsPanadería80 g
- neutral oil (for deep frying)Despensa500 ml
- milk bread (thick slices, crusts trimmed)Panadería4 piezas
- tonkatsu sauceDespensa40 ml
cabbage (finely shredded)Frutas y verduras100 g
butter (softened)Lácteos20 g- Japanese mustardDespensa10 g
por ración
Nutrición
695kcal
- Carbohidratos
- 65 g
- Proteínas
- 39 g
- Grasas
- 31 g
lo que usará
Utensilios
Sartén
Bol ×3
Termómetro de cocina
Pinzas de cocina
Rejilla de enfriamiento
Rallador
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Slice and serve
- Trim the crusts if desired and cut the sandwich in half crosswise.
- Serve immediately.
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