Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
3 sandwiches
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Calories
581 kcal
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Course
Main Course
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Cuisine
Japanese
Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
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Deep-fried panko breaded pork cutlet sandwiched between fluffy milk bread with Tonkatsu sauce and a creamy cabbage slaw. This quick and easy katsu sando is so delicious as a meal idea for lunch and it truly hits the spot!
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Ingredients
- 6 lices milk bread or sub with white bread
- 1 lb pork loin
- 2 cups vegetable oil or any neutral tasting oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼-1/3 cup all purpose flour or sub with cornstarch/potato starch
- 2 large eggs beaten
- 1 ¼ cup panko breadcrumbs or sub with normal breadcrumbs
- 1 tablespoon butter
- 3 tablespoon tonkatsu sauce store bought
Cabbage slaw
- 1 ½ cups green cabbage grated or thinly sliced
- 3 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
- 1 tablespoon rice vinegar or sub with apple cider vinegar
- ¼ teaspoon salt
Instructions
- Cut slits along the fat of the pork loins (this prevents pork from curling as it fries). Tenderize each piece of pork with a meat mallet or with the back of your knife until about 1 cm thick.
- Evenly season pork loins with salt, black pepper and garlic powder on both sides. Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Evenly dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
- In a heavy bottomed pot, heat oil over medium heat or 350 F. Once oil is hot, deep fry pork on each side until golden brown, 2-3 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear.
- Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
- In a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well.
- Butter two slices of bread. Layer a piece of pork katsu on top, drizzle Tonkatsu sauce over top, followed by equal portion of cabbage slaw.
- Close the sandwich with a slice of bread. Slice off the crusts (optional) and then slice sandwich in half with a bread knife. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
62g
(21%)
Protein
49g
(98%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
205mg
(68%)
Sodium
1416mg
(59%)
Potassium
836mg
(24%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
204IU
(4%)
Vitamin C
13mg
(14%)
Calcium
168mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3sandwiches
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 62g | 21% |
| Protein | 49g | 98% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 205mg | 68% |
| Sodium | 1416mg | 59% |
| Potassium | 836mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 168mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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