Katsu Sando (Pork Cutlet Sandwich) with Shredded Cabbage
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Ingredients
- 2 pork loin steaks
- 20 g plain flour
- 1 egg, beaten
- 60 g panko breadcrumbs
- 200 ml vegetable oil
- 4 white bread, thick-sliced
- 150 g white cabbage, finely shredded
- 3 tbsp tonkatsu sauce
- 15 g unsalted butter
Method
- 1
Bat out the pork loin steaks slightly and season.
- 2
Coat each steak in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 3
Heat the vegetable oil in a frying pan to about 1cm deep over a medium-high heat and fry the cutlets for 3-4 minutes each side until deep golden and no pink remains inside.
- 4
Drain on kitchen paper, then brush the pork with half the tonkatsu sauce while still hot.
- 5
Lightly butter the bread slices. Build each sandwich with a slice of bread, a pile of shredded cabbage, a pork cutlet drizzled with the remaining tonkatsu sauce, then the second slice of bread.
- 6
Press down firmly, trim the crusts if you like, and cut in half to serve.
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