Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 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)
Description
This Katsu Sando recipe uses pork loin tenderized and scored to prevent curling. Seasoned with salt, pepper, and garlic powder, the pork is dredged in flour, dipped in beaten egg, and coated with panko breadcrumbs before frying in oil heated to 350°F. The fry time, about 2-3 minutes per side, produces a crisp exterior while keeping the pork juicy inside, reaching 145°F internal temperature.
A simple cabbage slaw made from grated green cabbage, mayonnaise, rice vinegar, and salt adds a creamy, tangy element with crunch. Butter is spread on the bread slices to enrich the sandwich. Pork cutlet is sliced and layered inside the bread alongside slaw and tonkatsu sauce to complete the classic Japanese sandwich.
This sandwich balances textures with crispy fried pork, soft bread, and creamy slaw, making it an appealing lunch or casual dinner option with clear, flavorful components.
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 egg 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 mayonnaise aka Kewpie mayo or sub with normal mayo, Japanese style
- 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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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