5.0 from 3 votes
Katsu Sando (Japanese Pork Cutlet Sandwich)
This Katsu Sando features crispy, golden pork cutlets layered with tangy tonkatsu sauce and fresh cabbage between slices of soft bread. It's a delicious and satisfying Japanese sandwich that's perfect for any meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 722 kcal
Course:
Lunch , Brunch
Cuisine:
Japanese
Ingredients
For the Tonkatsu
- 4 pork chops boneless, about ½-1 inch thick
- salt and pepper to taste
- ¾ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- vegetable oil for frying
For the Sandwich
- 8 lices bread thick sliced
- ½ cup tonkatsu sauce or your favorite BBQ Sauce
- ½ cup mayonnaise preferably Japanese mayo if you have it
- 2 cups cabbage finely shredded
Instructions
- Tenderize the pork chops to about ½ inch thickness with a meat mallet. Season both sides with salt and pepper. Dredge each chop in flour, dip into the beaten egg, and then coat evenly with panko breadcrumbs, pressing the breadcrumbs onto the chop to ensure a good coating.
- Heat the vegetable oil in a skillet over medium-high heat (you’ll want it to be about ½ inch deep). Once 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 each slice of bread with a thin layer of mayonnaise. Now generally drizzle Tonkatsu sauce over half the slices of bread right over the mayonnaise. Top with an even layer of shredded cabbage and then place a pork cutlet on top. Press down gently. Now generally drizzle more Tonkatsu sauce over the 4 remaining bread slices and then place on top of the cutlet, sauce side down.
- Gently press down on the sandwiches to flatten them a bit. Trim the crusts off the sandwiches if desired for a more authentic look. Cut the sandwiches in half and enjoy with a side of extra tonkatsu sauce for dipping.
Cup of Yum
Notes
- Tenderize the Pork: Pound the pork chops to ensure even cooking and tenderness.
- Keep the Oil Hot: Maintain the oil at 350°F (175°C) for perfect, crispy cutlets.
- Use Fresh Cabbage: Freshly shredded cabbage adds the best crunch and flavor.
- Avoid Overloading: Don’t overload the sandwich with too much cabbage to keep the balance of flavors.
Nutrition Information
Serving
1serving
Calories
722kcal
(36%)
Carbohydrates
56g
(19%)
Protein
42g
(84%)
Fat
35g
(54%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
16g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
195mg
(65%)
Sodium
633mg
(26%)
Potassium
712mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
193IU
(4%)
Vitamin C
13mg
(14%)
Calcium
176mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 722
% Daily Value*
| Serving | 1serving | |
| Calories | 722kcal | 36% |
| Carbohydrates | 56g | 19% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 195mg | 65% |
| Sodium | 633mg | 26% |
| Potassium | 712mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 176mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.