SnackLunch

Katsu Sando

Name: Katsu Sando
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g pork loin boneless, about 1-inch thick; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup all-purpose flour; 1 pcs egg beaten; 1 cup panko breadcrumbs; 2 cup vegetable oil; 4 pcs white bread crusts removed; 4 tbsp tonkatsu sauce; 0.5 cup cabbage shredded

This classic Japanese sandwich features a crispy, juicy pork cutlet nestled between soft white bread with a tangy katsu sauce. It's a satisfying and flavorful snack or light meal, perfect for a quick bite.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 925 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gpork loin, boneless, about 1-inch thick
2 cupvegetable oil
4 pcswhite bread, crusts removed
4 tbsptonkatsu sauce

pork seasoning

0.5 tspsalt
0.25 tspblack pepper

breading

0.5 cupall-purpose flour
1 pcsegg, beaten
1 cuppanko breadcrumbs

garnish

0.5 cupcabbage, shredded

Equipment

tongs · wire rack · baking sheet · knife · shallow dishes · deep skillet · meat mallet

The method

Step by step

1
Pat the pork loin dry with paper towels. Slice it horizontally into two equal cutlets.
About 2 min
2
Place each cutlet between two sheets of plastic wrap and pound evenly to about 1/2-inch thickness using a meat mallet or rolling pin.
About 3 min
Cook’s note: Pounding helps tenderize the meat and ensures even cooking.
3
Season both sides of the pork cutlets generously with salt and black pepper.
About 1 min
4
Prepare your breading station: place the all-purpose flour in one shallow dish, the beaten egg in a second, and the panko breadcrumbs in a third.
About 2 min
5
Dredge each pork cutlet in the flour, shaking off any excess. Then dip it into the egg, ensuring it's fully coated, and finally press it firmly into the panko breadcrumbs until completely covered.
About 3 min
Cook’s note: Ensure the panko adheres well for a truly crispy crust.
6
Heat the vegetable oil in a deep skillet or pot over medium-high heat to about 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
7
Carefully place one breaded pork cutlet into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: Avoid overcrowding the pan; fry in batches if necessary.
8
Remove the cooked katsu to a wire rack set over a baking sheet to drain excess oil. Repeat with the second cutlet.
Cook’s note: Resting on a wire rack keeps the katsu crispy.
9
While the katsu rests, lightly toast the white bread slices, if desired.
About 2 min
Cook’s note: Toasting adds a subtle crunch but is optional.
10
Spread tonkatsu sauce generously on one side of each slice of bread.
About 1 min
11
Place a katsu cutlet on one slice of sauced bread, top with shredded cabbage, and then cover with another slice of sauced bread.
About 1 min
12
Gently press the sandwich together. For a clean cut, wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes.
About 5 min
Cook’s note: This helps the sandwich hold its shape when sliced.
13
Remove the plastic wrap and slice the katsu sando in half, typically diagonally, before serving.
About 1 min
Cook’s note: Use a sharp, serrated knife for a clean cut.

Per serving

Nutrition

49%Score

Calories: 925kcal
Protein: 47g
Carbs: 76.6g
Fat: 47.5g
Fibre: 4.5g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Katsu Sando is best enjoyed fresh, but leftovers can be stored in an airtight container.

Reheating

Reheat the katsu separately in an oven or air fryer until crispy, then reassemble the sandwich.