Katsu Sando (Japanese Pork Cutlet Sandwich)
85% authentic · Japanese
A popular Japanese sandwich featuring a crispy pork katsu cutlet, slathered with katsu sauce and a creamy mayonnaise, nestled between soft, crustless white bread. A delightful handheld meal.
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Ingredients
- Pork loin cutlets2 (about 1/2 inch thick)
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- All-purpose flour1/3 cup
- Eggs1 large
- Panko breadcrumbs1 cup
- Vegetable oilfor frying
- Katsu sauce4 tablespoons
- Japanese mayonnaise2 tablespoons
- Shokupan (Japanese milk bread)4 slices
Steps
- 1
Pound pork cutlets to about 1/2 inch thickness. Season with salt and pepper.
- 2
Set up three shallow dishes: flour, beaten egg, and panko breadcrumbs.
- 3
Dredge pork in flour, dip in egg, then coat thoroughly with panko.
- 4
Heat vegetable oil in a skillet to 350°F (175°C).
- 5
Fry pork cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- 6
While katsu is still warm, spread katsu sauce on one side and Japanese mayonnaise on the other side of the bread slices.
- 7
Place a katsu cutlet on the sauced bread slice. Top with the mayonnaise-spread slice. Press gently.
- 8
Trim the crusts off the bread. Cut the sandwich diagonally in half. Serve immediately.
