Katsu Sando (Japanese Pork Cutlet Sandwich)
My husband absolutely loves schnitzel and sandwiches, so this Katsu Sando is a match made in heaven for him. The crispy, golden-brown pork cutlets are the heart of this dish, delivering that perfect crunch he craves. Paired with tangy tonkatsu sauce and fresh, shredded cabbage, it’s a delightful blend of flavors and textures that never fails to impress. Every time I make this Katsu Sando, I see his eyes light up with excitement. The simplicity of the ingredients, combined with the satisfying crunch and savory taste, makes it a go-to in our household. It’s more than just a sandwich; it’s a comforting, mouth-watering experience that brings joy to our table every single time.
Pork chops, boneless: You’ll want some nice pork chops that are about ½-1 inch thick. You can use chicken breast as a substitute if you prefer. Salt and pepper: Season the pork chops to taste. Flour: You’ll need all-purpose flour. Eggs, beaten: Acts as a binding agent for the breadcrumbs. Panko breadcrumbs: Creates that signature crispy coating. Regular breadcrumbs can be used, but panko gives a lighter, crunchier texture. Vegetable oil: Used for frying the pork chops.
Bread, thick-sliced: The base of the sandwich. Any sturdy bread will work, but thicker slices hold up better. Tonkatsu sauce or BBQ sauce: Adds a tangy, savory flavor. If you can’t find tonkatsu sauce, your favorite BBQ sauce works well. Mayonnaise, preferably Japanese mayo: Adds creaminess and helps the cabbage stick to the bread. Regular mayo is a fine substitute. Cabbage, finely shredded: Adds a fresh, crunchy texture to balance the richness of the pork and mayo.
First, tenderize the pork chops to about ½ inch thickness using a meat mallet. Season both sides with salt and pepper. Then, dredge each chop in flour, dip into the beaten egg, and coat evenly with panko breadcrumbs, pressing the crumbs onto the chop for a good coating. Heat vegetable oil in a skillet over medium-high heat, ensuring it’s about ½ inch deep. Once the oil is hot, fry the breaded pork chops until they’re golden brown and cooked through, about 3-4 minutes per side. Remove the tonkatsu from the oil and let it drain on a wire rack. Spread a thin layer of mayonnaise on each slice of bread. Drizzle tonkatsu sauce over half the slices, right on top of the mayo. Top with an even layer of shredded cabbage and place a pork cutlet on top, pressing down gently. Drizzle more tonkatsu sauce over the remaining slices of bread, then place them sauce side down on top of the cutlets. Gently press down on the sandwiches to flatten them a bit. If you want a more authentic look, trim the crusts off the sandwiches. Finally, cut the sandwiches in half or thirds and enjoy with extra shredded cabbage and tonkatsu sauce on the side for dipping.
Storage
Store any leftover Katsu Sando in an airtight container in the refrigerator for up to 2 days. You can also freeze the breaded and fried pork chops separately for up to 3 months; just reheat them in the oven before assembling the sandwiches. Avoid freezing the assembled sandwiches, as the bread and cabbage won’t maintain their texture well.
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