Plat
Katsu Sando (Japanese Pork Cutlet Sandwich)
40 minPour 2Nutri-Score C€€
C
40 min
40 minKatsu Sando (Japanese Pork Cutlet Sandwich)
recette de
Colin Wingerter Cooking
@colinwingerter
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pork loin (cut into 2 thick cutlets, fat trimmed)Viandes300 g
saltÉpices3 g
black pepper (freshly ground)Épices2 g
all-purpose flourÉpicerie60 g
egg (beaten)Produits laitiers1 morceau- panko breadcrumbsBoulangerie80 g
- neutral oil (for deep frying)Épicerie500 ml
- milk bread (thick slices, crusts trimmed)Boulangerie4 morceaux
- tonkatsu sauceÉpicerie40 ml
cabbage (finely shredded)Fruits et légumes100 g
butter (softened)Produits laitiers20 g- Japanese mustardÉpicerie10 g
par portion
Nutrition
695kcal
- Glucides
- 65 g
- Protéines
- 39 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier ×3
Thermomètre de cuisine
Pince de cuisine
Grille de refroidissement
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Slice and serve
- Trim the crusts if desired and cut the sandwich in half crosswise.
- Serve immediately.
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