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Katsu Sando (Japanese Pork Cutlet Sandwich)
40 minPorcje: 2Nutri-Score C€€
C
40 min
40 minKatsu Sando (Japanese Pork Cutlet Sandwich)
przepis od
Colin Wingerter Cooking
@colinwingerter
2 przepisy
2 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
pork loin (cut into 2 thick cutlets, fat trimmed)Mięso300 g
saltPrzyprawy3 g
black pepper (freshly ground)Przyprawy2 g
all-purpose flourSpiżarnia60 g
egg (beaten)Nabiał1 kawałek- panko breadcrumbsPiekarnia80 g
- neutral oil (for deep frying)Spiżarnia500 ml
- milk bread (thick slices, crusts trimmed)Piekarnia4 kawałki
- tonkatsu sauceSpiżarnia40 ml
cabbage (finely shredded)Warzywa i owoce100 g
butter (softened)Nabiał20 g- Japanese mustardSpiżarnia10 g
na porcję
Wartości odżywcze
695kcal
- Węglowodany
- 65 g
- Białko
- 39 g
- Tłuszcz
- 31 g
czego użyjesz
Przybory
Patelnia
Miska ×3
Termometr kuchenny
Szczypce kuchenne
Kratka do studzenia
Tarka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Slice and serve
- Trim the crusts if desired and cut the sandwich in half crosswise.
- Serve immediately.
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