Katsu Sando
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Pork · high-protein
674 cal
30g protein
62g carbs
34g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Pound cutlets thin, season, then coat in flour, beaten egg and panko.
- Fry in 340F oil 3-4 minutes per side until golden and cooked to 145F; drain and rest.
- Shred cabbage very finely and toss with a little of the mayonnaise.
- Spread the bread slices with mayonnaise and tonkatsu sauce.
- Brush each cutlet with tonkatsu sauce, sandwich with cabbage between the bread.
- Trim the crusts and cut each sandwich in half to show the cross-section.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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