Pork Cutlet Sandwich
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Fine panko fries into a firm crust on a thick pork cutlet, and with soft white bread on either side, every bite has both crunch and give.
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The bread is spread with tonkatsu sauce, the shredded cabbage is tossed in mayonnaise, and the sandwich is wrapped tightly in plastic for a few minutes before it is cut.
Ingredients
Instructions
- 1
Pound 240 g pork loin to an even thickness, then make small cuts through any firm edge sinew so it stays flat.
Season both sides with 2 g salt and 1 g black pepper, and let it stand for 5 minutes.
- 2
Coat the pork lightly with 40 g flour, shaking off loose flour so the crust does not become pasty.
Dip it in 1 beaten egg, then press on 80 g panko firmly until the surface is evenly covered.
- 3
Heat 400 ml frying oil to 170C, or until a crumb of panko rises quickly with steady bubbles.
Fry over medium heat for 3 to 4 minutes per side, adjusting the heat so the crust turns evenly golden without dark spots.
- 4
Do not lay the fried cutlet flat right away.
Stand it upright for 1 minute so surface oil drains off; the crust should stay crisp and dry enough that it will not make the milk bread soggy.
- 5
Shred 80 g cabbage very finely, and gently press out moisture if it looks wet.
Toss it with 1 tablespoon mayonnaise just until lightly coated and slightly softened, keeping enough crunch to balance the fried cutlet.
- 6
Spread 3 tablespoons tonkatsu sauce across the inner sides of 4 milk bread slices, then sandwich the cutlet and cabbage.
Wrap each sandwich firmly in plastic wrap for 3 minutes, press the bread edges lightly, and slice in half cleanly.
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