PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
Steps:
- Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
- Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
- Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.
KATSU SANDOS
Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread
Provided by Lulu Grimes
Categories Afternoon tea, Lunch, Snack
Time 20m
Number Of Ingredients 17
Steps:
- Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
- Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
- Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
- Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.
Nutrition Facts : Calories 672 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium
KATSU SANDO RECIPE (OVEN VERSION)
Katsu Sando is a Japanese-style sandwich made with breaded & fried meat cutlet coated in sweet tonkatsu sauce. In our recipe, we use chicken breasts but you can use pork, beef or other types of meat for the cutlet. Learn how to cook this delectable Japanese cutlet sandwich in 5 easy steps, under 30 minutes.
Provided by Honest Food Talks
Categories Main Course Snack
Time 30m
Number Of Ingredients 9
Steps:
- Start by preheating your oven to 200°C or 400°F and preparing your ingredients. If your cutlet is thicker than your preference, you can cut or pound it to a quarter of an inch of thickness. Next, shred your cabbages and set them aside.
- Next, assemble the cutlet breading. Season your meat with salt and Pepper. Put egg, flour, and panko individually on three flat dishes. Coat your meat first on flour, next on the egg, and lastly on toasted panko. Set aside.
- Place your breaded cutlet on a baking tray, but preferably on top of an oven-safe wire rack. Bake your meat for 20 minutes at 200°C or 400°F until golden brown. Set aside.
- To assemble the sandwich, spread ½ tablespoon of mayonnaise to one side of each slice of bread. Then put ½ tablespoon of tonkatsu sauce on the other side. Then, coat or drizzle your baked cutlet with tonkatsu sauce and place it on top of the sandwich. Add the shredded cabbage on top of the katsu and close with one slice of bread.
- Press the slices together, then cut in half. Serve Katsu Sando with a smile!
Nutrition Facts : Calories 423 kcal, Carbohydrate 39 g, Protein 28 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 756 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
KATSU SANDO
In Japan, a popular way to serve the fried pork cutlet known as tonkatsu is between thick slices of fluffy milk bread with julienned green cabbage and tonkatsu sauce. Buttering the bread helps prevent it from getting soggy. Some people like to add mayonnaise or mustard. Enjoy the sandwich at room temperature or cold.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
- Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
- Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
- Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
- Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
- Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.
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- Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
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