Katsu Sando
 
 
Author:
Serves: 4
Ingredients
  • 4 boneless pork chop cutlets (about 5 ounces each) trimmed of fat and pounded to ⅓-inch thick
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon sour cream (optional)
  • 1½ cups panko
  • salt and pepper
  • canola oil for frying pork
  • 8 slices white bread
  • butter (we use Miyoko's vegan butter)
  • tonkatsu sauce (Kagome brand is our favorite)
  • Kewpie mayonnaise or regular mayonnaise
  • 1 cup shredded cabbage
Preparation
  1. Pork should be pounded to ⅓-inch thick or up to ½-inch if you prefer thicker pieces. Salt and pepper both sides of pork cutlets.
  2. Place flour and panko on separate large plates. Mix eggs with 1 tablespoon sour cream if using, in a wide shallow bowl.
  3. Dredge each piece of pork in flour, shaking off excess. Dip pieces in egg mixture. Allow remaining egg to drip back into the bowl. Place pork in panko and spread panko over the top. Press firmly so the panko adheres to the pork. It's best to use a dry, clean hand so the panko doesn't clump and fall off.
  4. Heat a large skillet preferably with high sides over medium to medium-high heat with enough oil to reach ¼-inch up the sides of the pan. Once the oil is hot, fry pork in two batches, until nicely browned and the internal temperature reaches 145 degrees. Transfer fried pork to a rack or plate. Continue frying the other two pieces of pork.
  5. To make the sandwich, butter 4 slices of bread. Spread tonkatsu sauce over the butter. Set aside.
  6. Spread mayonnaise on the other four slices of bread. Add shredded cabbage on the mayonnaise, followed by tonkatsu sauce. Place a fried pork cutlet on top and drizzle more tonkatsu sauce over the pork. Place buttered bread slices on top of the pork. Using a sharp knife, cut off the crusts and any extra pork to make a uniform sandwich. Cut each sandwich in half. Serve with chips and extra tonkatsu sauce.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/08/18/katsu-sando/