5 from 12 votes
Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
The Quick & Easy Katsu Sando features breaded, fried pork loin cutlets sandwiched between soft milk bread slices with a tangy cabbage slaw and tonkatsu sauce. The pork is tenderized and seasoned before coating with flour, egg, and panko breadcrumbs, then deep-fried to a crispy golden crust. The creamy cabbage slaw adds freshness and crunch, complementing the rich cutlet and savory sauce in this layered sandwich.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
3
sandwiches
Calories:
581 kcal
Course:
Main Course
Cuisine:
Japanese
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 3 sandwiches
Amount Per Serving
Calories 581
% 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.