Imagine biting into a perfectly golden, crispy pork cutlet nestled between soft, pillowy Japanese milk bread, dripping with rich tonkatsu sauce and crowned with fresh, crunchy cabbage. The Katsu Sando isn't just a sandwich—it's a culinary masterpiece that transforms humble ingredients into a flavor explosion that will transport your taste buds straight to the bustling streets of Tokyo. Whether you're a Japanese cuisine enthusiast or a curious food adventurer, this recipe will elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- Pork loin cutlets
- Panko breadcrumbs
- Eggs
- Flour
- Shokupan (Japanese milk bread)
- Tonakatsu sauce
- Shredded cabbage
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: pork loin cutlets, panko breadcrumbs, eggs, flour, shokupan (Japanese milk bread), tonkatsu sauce, shredded cabbage, salt, and pepper.
- Prepare the pork loin cutlets by gently pounding them to an even thickness of about 1/2 inch. This will help them cook evenly and tenderize the meat.
- Season both sides of the pork cutlets with salt and pepper to taste.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs (seasoned with a pinch of salt), and one with panko breadcrumbs.
- Coat each pork cutlet in flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press the cutlet into the panko breadcrumbs, making sure it’s evenly covered on both sides.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a few breadcrumbs; they should sizzle immediately.
- Carefully place the breaded pork cutlets into the hot oil. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Once cooked, transfer the cutlets to a wire rack or paper towels to drain any excess oil.
- While the cutlets are resting, prepare the shokupan by slicing it into thick pieces (about 1 inch). You will need two slices for each sandwich.
- To assemble the katsu sando, place a slice of shokupan on a plate. Spread a generous amount of tonkatsu sauce on top.
- Layer the cooked pork cutlet on the sauce-covered bread, followed by a handful of shredded cabbage for added crunch.
- Top with another slice of shokupan and press down gently to secure the sandwich.
- For presentation, you can cut the sandwich in half diagonally or into quarters, depending on your preference.
- Serve the katsu sando immediately with extra tonkatsu sauce on the side for dipping, if desired.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches exactly 145°F for optimal juiciness and safety.
- Breading Technique: Press panko breadcrumbs firmly onto the cutlet to create a thick, even coating that guarantees maximum crispiness.
- Oil Temperature Matters: Maintain a steady 350°F oil temperature for perfectly golden, non-greasy cutlets.
- Bread Selection: Authentic shokupan is ideal, but a soft white bread can work as a substitute.
- Sauce Tip: Warm your tonkatsu sauce slightly to enhance its flavor and make spreading easier.
- Resting is Crucial: Let your fried cutlets rest on a wire rack to maintain their crisp exterior and prevent sogginess.
- Cabbage Preparation: Slice cabbage ultra-thin for the best texture and freshest crunch.
Nutrition Facts
Calories: 774kcal
Carbohydrates: 90g
Protein: 45g
Fat: 24g
Saturated Fat: g
Cholesterol: 265mg
