Pork Cutlet Sandwich
Katsu sando is a sandwich of breaded pork loin cutlet deep-fried at 170C until golden, layered with shredded cabbage dressed in mayonnaise between slices of soft milk bread spread with tonkatsu sauce. The contrast between the cutlet's crunchy panko crust and the pillowy bread defines the eating experience, while the dressed cabbage cuts through the richness. Wrapping the sandwich tightly in plastic and resting it for three minutes bonds bread and sauce together for a clean cross-section when sliced in half. Standing the cutlet upright for a minute after frying drains excess oil and prevents sogginess.
Adjust Servings
Instructions
- 1
Pound pork to even thickness and season with salt and pepper.
- 2
Coat the pork in flour, egg, then panko.
- 3
Deep-fry at 170C for 3-4 minutes per side until golden.
- 4
Shred cabbage very finely and lightly toss with mayonnaise.
- 5
Spread tonkatsu sauce on bread, then layer cutlet and cabbage.
- 6
Wrap tightly, rest for 3 minutes, then slice in half to finish.
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