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Katsu Sando (Japanese Pork Cutlet Sandwich)
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Katsu Sando (Japanese Pork Cutlet Sandwich)

40 minServes 2Nutri-Score C€€
from @colinwingerter2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pork loin (cut into 2 thick cutlets, fat trimmed)Meat300 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices2 g
  • all-purpose flourPantry60 g
  • egg (beaten)Dairy1 piece
  • panko breadcrumbsBakery80 g
  • neutral oil (for deep frying)Pantry500 ml
  • milk bread (thick slices, crusts trimmed)Bakery4 pieces
  • tonkatsu saucePantry40 ml
  • cabbage (finely shredded)Produce100 g
  • butter (softened)Dairy20 g
  • Japanese mustardPantry10 g

per serving

Nutrition

695kcal

Carbs
65 g
Proteins
39 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×3
  • Kitchen thermometer
  • Tongs
  • Cooling rack
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Slice and serve

    • Trim the crusts if desired and cut the sandwich in half crosswise.
    • Serve immediately.
    Step 6
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