Katsu Sando

Japanese · 30 min · Pork · high-protein

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Ingredients

• 2 pork loin cutlets
• 1.5 cups panko breadcrumbs
• 0.25 cup all-purpose flour
• 1 eggs
• 8 slices milk bread (shokupan)
• 4 tbsp tonkatsu sauce
• 3 tbsp japanese mayonnaise
• 0.15 head green cabbage
• 2 cups neutral frying oil

Method

1. Pound cutlets thin, season, then coat in flour, beaten egg and panko.
2. Fry in 170C oil 3-4 minutes per side until golden and cooked to 63C; drain and rest.
3. Shred cabbage very finely and toss with a little of the mayonnaise.
4. Spread the bread slices with mayonnaise and tonkatsu sauce.
5. Brush each cutlet with tonkatsu sauce, sandwich with cabbage between the bread.
6. Trim the crusts and cut each sandwich in half to show the cross-section.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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