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Katsu Sando (Japanese Pork Cutlet Sandwich)
40 minVoor 2Nutri-Score C€€
C
40 min
40 minKatsu Sando (Japanese Pork Cutlet Sandwich)
recept van
Colin Wingerter Cooking
@colinwingerter
2 recepten
2 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
pork loin (cut into 2 thick cutlets, fat trimmed)Vlees300 g
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen2 g
all-purpose flourVoorraadkast60 g
egg (beaten)Zuivel1 stuk- panko breadcrumbsBakkerij80 g
- neutral oil (for deep frying)Voorraadkast500 ml
- milk bread (thick slices, crusts trimmed)Bakkerij4 stukken
- tonkatsu sauceVoorraadkast40 ml
cabbage (finely shredded)Groente en fruit100 g
butter (softened)Zuivel20 g- Japanese mustardVoorraadkast10 g
per portie
Voedingswaarden
695kcal
- Koolhydraten
- 65 g
- Eiwitten
- 39 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom ×3
Keukenthermometer
Keukentang
Afkoelrooster
Rasp
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Slice and serve
- Trim the crusts if desired and cut the sandwich in half crosswise.
- Serve immediately.
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