Pork Katsu Sandwich Recipes

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PORK KATSU SANDO



Pork Katsu Sando image

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

2 boneless pork loin chops (about 4 1/2 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 cup panko
Vegetable oil, for frying
1/4 cup tonkatsu sauce
4 slices shokupan bread or other soft white bread, crusts removed
1 leaf green cabbage, shredded
2 teaspoons spicy brown or Dijon mustard

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.

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