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Katsu Sando カツサンド
5 from 14 votes

Katsu Sando カツサンド

Katsu Sando is a Japanese sandwich featuring breaded and deep-fried pork cutlets served between soft milk bread slices. The pork is tenderized and seasoned before being dipped in a creamy batter made with mayonnaise and coated in crispy panko breadcrumbs. It is deep fried to a golden brown and paired with shredded cabbage and a tangy blend of tonkatsu sauce and ketchup. The sandwich combines the crunch of fried pork with the softness of shokupan bread for satisfying texture contrast.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 639 kcal
Course: Bread
Cuisine: Euro-Japanese Fusion

Ingredients

  • 4 lices milk bread 1, Japanese style, shokupan
  • 1 tbsp margarine
  • 1 tbsp mayonnaise Japanese
  • 1/2 tsp mustard
  • 2 pieces pork *2
  • pinch of salt
  • pinch of black pepper
  • 1 tbsp mayonnaise Japanese
  • 3 tbsp water
  • 4 tbsp plain flour
  • 1 cup panko bread crumbs *3
  • vegetable oil for deep frying
  • 2 tbsp tonkatsu sauce
  • 1 tbsp ketchup
  • 1 cup cabbage 4, shredded

Instructions

    Cup of Yum
  1. Combine Japanese mayonnaise, margarine and mustard in a small mixing bowl and set aside. 
  2. Place the pork on a chopping board and tenderize with a meat mallet. 
  3. Shape the meat to size the same size of the bread that will be used. 
  4. Apply pinch of salt and pepper over the pork. 
  5. Combine egg, water and Japanese mayonnaise in a medium mixing bowl and whisk. 
  6. Add flour and mix them all together to make batter. 
  7. Dip the shaped meat carefully to keep the shape with your hands. 
  8. Coat the meat well with the batter. 
  9. Scatter the Panko breadcrumbs on shallow container.  
  10. Place the  pork coated with batter on the panko breadcrumbs. 
  11. Coat the pork well with panko breadcrumbs. 
  12. Heat deep frying oil to 170 °C (338°F) in a fryer or frying pan. *5
  13. Once the oil temperature reached desirable temperature, deep fry the pork for about 8-10 minutes. *6 
  14. When it is cooked remove from the oil onto a tray lined with kitchen paper and set aside. 
  15. Combine tonkatsu sauce and tomato sauce. Set aside. 
  16. Place two slices of bread on a chopping board. 
  17. Spread the margarine, mayonnaise and mustard mixture thinly and evenly. 
  18. Place 1/2 cup of shredded cabbage on to a bread. 
  19. Drizzle the tonkatsu sauce generously over one side of the Katsu. 
  20. Place the tonkatsu sauce drizzled side down onto the cabbage. 
  21. Drizzle more tonkatsu sauce mixture generously over the another side of the pork. 
  22. Place a piece of bread on top of the fried pork to sandwich. 
  23. Put a flat plate over the bread and place weight on for 5 minutes. 
  24. After 5 minutes, remove the plate and weight and cut it in half to serve. 

Notes

  • Shokupan Japanese milk bread can be replaced with white bread if unavailable.
  • Pork loin or fillet is recommended; scotch fillets can also be used.
  • Prepare extra panko breadcrumbs beyond initial measurement to ensure full coating.
  • Use about two cabbage leaves shredded for the sandwich filling.
  • An electric fryer can help maintain consistent oil temperature around 170°C (338°F) for frying.
  • Frying time depends on the pork thickness; adjust accordingly to fully cook the meat.

Nutrition Information

Calories 639kcal (32%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 472mg (20%) Potassium 145mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 330IU (7%) Vitamin C 12.8mg (14%) Calcium 69mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 639

% Daily Value*

Calories 639kcal 32%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 472mg 20%
Potassium 145mg 3%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 330IU 7%
Vitamin C 12.8mg 14%
Calcium 69mg 7%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.