🍽️ FittestMe.aiFoodsNutrients

Katsu Sando Recipe

Japanese · Main course · 35 min total

A classic Japanese sandwich featuring crispy panko-crusted pork cutlet, tangy tonkatsu sauce, and shredded cabbage between soft milk bread slices.

Ingredients

• 2 boneless pork loin chops (about 1/2 inch thick)
• Salt and black pepper to taste
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 4 slices shokupan (Japanese milk bread) or soft white bread
• 1 cup finely shredded green cabbage
• 2 tablespoons tonkatsu sauce (or more to taste)
• 1 tablespoon Japanese mayonnaise (optional)

Instructions

1. Season pork chops with salt and pepper. Dredge each chop in flour, shaking off excess. Dip into beaten egg, then coat with panko, pressing firmly.
2. Heat about 1/2 inch oil in a deep skillet over medium-high heat to 350°F (175°C). Fry pork chops until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
3. Lightly toast the bread slices. Spread tonkatsu sauce on one side of each slice (and mayonnaise if using).
4. Place a pork cutlet on a slice of bread, top with a generous handful of shredded cabbage, then cover with another bread slice, sauce side down.
5. Press gently, slice in half diagonally, and serve immediately.

Tips

• For extra crunch, double-coat the pork by repeating the flour-egg-panko steps.
• If shokupan is unavailable, use thick-cut brioche or Texas toast.
• Serve with extra tonkatsu sauce on the side for dipping.

More about Katsu Sando →

AI estimate may be inaccurate · Terms