Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And a great lunch / dinner item from !

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Got me some cheap pork cutlets at the store and we already had panko and everything to make katsu sauce, so I made pork katsu sandwiches!
Used these recipes but without the cabbage and dijon mustard, plus used plain white bread instead of japanese milk bread:

https://www.justonecookbook.com/katsu-sando/
Sauce: https://www.cookerru.com/katsu-sauce/

Thoughts: Ah yeah this hit the spot and I still have cutlets to spare. The meat was cooked just right, nice and tender with a big of juicy fat and the sauce tasted like it was supposed to. Overall huge success, though the butter didn't help much in keeping the bread from getting soggy as I ate it. Still super tasty though!

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Recipe is as follows:

INGREDIENTS

1 cup panko (Japanese breadcrumbs) (I use Kikkoman® Panko Bread Crumbs)
1½ Tbsp neutral oil
2 boneless pork loin chops (½-inch thick) (½ lb, 227 g each)
½ tsp Diamond Crystal kosher salt
freshly ground black pepper
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g each w/o shell)
½ Tbsp neutral oil (for the egg)
1 leaf green cabbage (1.4 oz, 40 g)
4 slices shokupan (Japanese milk bread)
2 tsp unsalted butter
2 tsp Dijon mustard
4 Tbsp tonkatsu sauce (I used Kikkoman® Katsu Sauce in this recipe)

Toast the Panko

In a large frying pan, add 1 cup panko (Japanese breadcrumbs) and 1½ Tbsp neutral oil and turn the heat to medium to medium-high.

Lift the pan and shake it once in a while to evenly toast the panko.

Once the panko is getting darker, keep shaking the pan to get even color. Once the panko is nicely brown, transfer to the tray.

Prepare the Tonkatsu

Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Remove the extra fat from 2 boneless pork loin chops (½-inch thick). Make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.

Pound the meat with a meat pounder. If you don’t have one, just use the back of a knife to pound. When using a knife, crisscross by first pounding top to bottom then left to right.

Mold the extended meat back into original shape with your hands. Season the meat with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.

Place 2 Tbsp all-purpose flour (plain flour) in a shallow dish. Whisk together 1 large egg (50 g each w/o shell) and ½ Tbsp neutral oil in another shallow dish or bowl. Line up these two dishes along with the dish of toasted panko to prepare for breading the pork. Tip: By adding oil, the meat and breading won’t detach from each other while cooking and the juice and flavor from the meat will not escape easily.

Dredge in flour and remove excess flour.

Dip in egg mixture. Dredge in panko.

Press panko onto the meat and transfer to the baking sheet lined with parchment paper or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko doesn’t get crushed).

Bake at 400ºF (200ºC) until the pork is cooked through, about 20 minutes. Remove the tonkatsu from the oven.

Assembly of the Katsu Sando

Thinly shred 1 leaf green cabbage.

Spread 2 tsp unsalted butter on one side of 2 of the 4 slices shokupan (Japanese milk bread) (the butter will act as a waterproof guard so the sandwich doesn’t get soggy). Spread 2 tsp Dijon mustard on top of the butter.

Spread some of the 4 Tbsp tonkatsu sauce on one side of the other 2 bread slices (reserve some sauce for the next step).

Put the thinly shredded cabbage evenly on the Dijon mustard side. Then drizzle some Katsu Sauce over the cabbage.

Place the tonkatsu on top of the cabbage and top with the other bread. Place the sandwich between two plates for 5 minutes.

Cut off the crusts of the bread and cut in half. Tip: Don't throw away the crusts and repurpose them to make Shokupan Crust Rusks. These crunchy, buttery snacks are so delicious! You can make them now or freeze those crust strips and make them later.

Serve the Katsu Sando on a plate or box.

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Tonkatsu sauce:

INGREDIENTS

1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp oyster sauce or soy sauce
1/2 tbsp sugar or brown sugar

INSTRUCTIONS

Combine all the ingredients in a bowl, adjusting the serving size if needed. Store in an airtight container for up to 1 month in the fridge. Enjoy!

NOTES

To adjust the saltiness, please modify the amount of oyster/soy sauce to taste.
You can also add a tablespoon of toasted sesame seeds if you prefer nutty aromas in the sauce.