Katsu Sando

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the pork loin dry with paper towels. Slice it horizontally into two equal cutlets.

   Ongeveer 2 min

2. 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.

   Ongeveer 3 min

   Tip van de kok: Pounding helps tenderize the meat and ensures even cooking.

3. 3

   Season both sides of the pork cutlets generously with salt and black pepper.

   Ongeveer 1 min

4. 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.

   Ongeveer 2 min

5. 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.

   Ongeveer 3 min

   Tip van de kok: Ensure the panko adheres well for a truly crispy crust.

6. 6

   Heat the vegetable oil in a deep skillet or pot over medium-high heat to about 170°C (340°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for best results.

7. 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.

   Ongeveer 8 min

   Tip van de kok: Avoid overcrowding the pan; fry in batches if necessary.

8. 8

   Remove the cooked katsu to a wire rack set over a baking sheet to drain excess oil. Repeat with the second cutlet.

   Tip van de kok: Resting on a wire rack keeps the katsu crispy.

9. 9

   While the katsu rests, lightly toast the white bread slices, if desired.

   Ongeveer 2 min

   Tip van de kok: Toasting adds a subtle crunch but is optional.

10. 10

    Spread tonkatsu sauce generously on one side of each slice of bread.

    Ongeveer 1 min

11. 11

    Place a katsu cutlet on one slice of sauced bread, top with shredded cabbage, and then cover with another slice of sauced bread.

    Ongeveer 1 min

12. 12

    Gently press the sandwich together. For a clean cut, wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes.

    Ongeveer 5 min

    Tip van de kok: This helps the sandwich hold its shape when sliced.

13. 13

    Remove the plastic wrap and slice the katsu sando in half, typically diagonally, before serving.

    Ongeveer 1 min

    Tip van de kok: Use a sharp, serrated knife for a clean cut.