Katsu Sando Sandwich Recipe

Katsu Sando Sandwich Recipe

This Japanese sandwich contains the wondrous creation that is tonkatsu, a
breaded, deep-fried pork fillet or loin. Japanese panko breadcrumbs coat
the outside, forming a super crisp exterior and preserving the juices of the
meat within. The tonkatsu is sandwiched between white bread and
garnished with shredded cabbage, mayonnaise, and tonkatsu sauce, which
is basically like a sweet curry sauce.
It is a sandwich of wonderful contrasts, as all great sandwiches are: the
soft white bread against the sizzling fried pork cutlet, the sweet and spicy
tonkatsu sauce… my stomach, it growls.

INGREDIENTS

1 pork chop, bone removed
All-purpose (plain) flour, for dusting the pork chop
1 egg, beaten
Panko breadcrumbs, for coating
Vegetable oil, for deep-frying
2 slices white bread
Mayonnaise
Tonkatsu sauce (available from Asian supermarkets)
1⁄8 napa (Chinese) cabbage or green (white) cabbage, finely shredded

Start by giving the meat a good bash with a rolling pin to tenderize it and ensure that it is
the same thickness all the way through. It should be thinner as a result. Spread some
flour on a plate and dip the pork chop into it, covering both sides. Next, dip the pork
chop in the beaten egg, then in the panko breadcrumbs, until it is evenly coated all over.
Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat
fryer and heat to 350°F (180°C). Deep-fry the coated pork chop for about 6 minutes,
turning occasionally, until golden brown all over and cooked through. Drain on paper
towels.
To assemble the sandwich, spread 1 slice of bread with mayo, then slice the deep-fried
pork chop and lay it on top. Add a generous drizzle of tonkatsu sauce, followed by some
shredded cabbage and the second slice of bread. Guzzle the deep-fried wonder that is
the katsu sando.