TasteToronto | Katsu Sando

Katsu Sando

Easy

Katsu Sando

Katsu Sando

Method

Katsu Sando 14 Steps

  • Step 1

    In a medium bowl, toss the shredded cabbage with 1 teaspoon of salt.

  • Step 2

    Place the pork on a cutting board and tenderize with a meat mallet or back of a knife.

  • Step 3

    Season both sides of the meat with remaining salt and black pepper.

  • Step 4

    Grab 3 deep plates. Fill one with all-purpose flour, one with panko breadcrumbs and crack the eggs in a third plate.

  • Step 5

    Whisk eggs with a fork or whisk.

  • Step 6

    Coat both sides of the meat first with flour, then dip it into the eggs and coat both sides. Transfer the meat to the panko crumbs and coat both side of the meat well.

  • Step 7

    Repeat this process for remaining pork cutlets and set them aside.

  • Step 8

    Heat the oil in a skillet or fryer until it reaches about 340°F. (If you're using a skillet, just fill it with oil to about 1/2 inch.)

  • Step 9

    Fry the meat for about 4-5 minutes on each side until it turns golden brown.

  • Step 10

    Remove them from the oil and place them on a cooling rack, let them rest for about 3 minutes.

  • Step 11

    Place the bread slices on a cutting board. Spread mustard on 3 slices of bread and tonkatsu sauce on other 3 slices.

  • Step 12

    Place the fried meat on bread with tonkatsu sauce, top them with sliced cabbage.

  • Step 13

    Place the bread slices with mustard on top. Put a flat plate on top for a couple of minutes or press them down gently with your hand.

  • Step 14

    Cut them in half and enjoy.

Tags:

Japanese Recipes

Toronto Recipes

Sando

Pork Katsu

Katsu Sando

Easy

Katsu Sando

Tara Omidvar
written by

Tara Omidvar

Katsu Sando

Yields:

Serves 3

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 10 mins

0.0

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Japanese

Main Dishes

Ingredients

Katsu Sando

  • 3 1/2 inch-thick pork chops or cutlets

  • 1 cup panko breadcrumbs

  • 1/2 cup all-purpose flour

  • 2 eggs

  • 1 cup shredded cabbage

  • 1/3 cup tonkatsu sauce

  • 2 teaspoons salt (divided)

  • 1 teaspoon black pepper

  • 2 tablespoons grainy mustard

  • Vegetable oil, for frying

  • 6 slices shokupan bread

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Method

Katsu Sando 14 Steps

  • Step 1

    In a medium bowl, toss the shredded cabbage with 1 teaspoon of salt.

  • Step 2

    Place the pork on a cutting board and tenderize with a meat mallet or back of a knife.

  • Step 3

    Season both sides of the meat with remaining salt and black pepper.

  • Step 4

    Grab 3 deep plates. Fill one with all-purpose flour, one with panko breadcrumbs and crack the eggs in a third plate.

  • Step 5

    Whisk eggs with a fork or whisk.

  • Step 6

    Coat both sides of the meat first with flour, then dip it into the eggs and coat both sides. Transfer the meat to the panko crumbs and coat both side of the meat well.

  • Step 7

    Repeat this process for remaining pork cutlets and set them aside.

  • Step 8

    Heat the oil in a skillet or fryer until it reaches about 340°F. (If you're using a skillet, just fill it with oil to about 1/2 inch.)

  • Step 9

    Fry the meat for about 4-5 minutes on each side until it turns golden brown.

  • Step 10

    Remove them from the oil and place them on a cooling rack, let them rest for about 3 minutes.

  • Step 11

    Place the bread slices on a cutting board. Spread mustard on 3 slices of bread and tonkatsu sauce on other 3 slices.

  • Step 12

    Place the fried meat on bread with tonkatsu sauce, top them with sliced cabbage.

  • Step 13

    Place the bread slices with mustard on top. Put a flat plate on top for a couple of minutes or press them down gently with your hand.

  • Step 14

    Cut them in half and enjoy.

Tags:

Japanese Recipes

Toronto Recipes

Sando

Pork Katsu

Katsu Sando