Let’s make a pork katsu sando. “Katsu” in Japanese refers to a “cutlet” of some sort – can be pork, chicken, beef, and recently I discovered even cheese. For this recipe, we’re going to use pork and make the best looking katsu sandwich, perfect for a lunch or even a light dinner.
Pork Katsu Sandwich
This is fairly easy to make. You can even opt out of doing deep fry for air fry. Feel free to use any other meats, chicken works great for a katsu sando as well!
Ingredients
- 4 pork loins (½ – 1 inch thick)
- ½ cup corn starch
- 1 cup panko
- 2 eggs
- 2 tbsp milk
- 4 slices milk bread
- Katsu sauce
Slaw:
- ½ cup Cabbage
- 1 tbsp Mayo
- ½ tsp apple cider vinegar
- ¼ tsp onion powder
- ¼ tsp sesame oil
- ½ tsp salt
Instructions
- Season pork lightly with salt and pepper then flatten to about ½ inch thick.
- Coat in corn starch.
- Coat in egg wash.
- Coat in panko breadcrumbs.
- Fry in hot oil (chopstick test or 350°F) for about 3 minutes a side or just flip when one side is golden.
- Make your cabbage slaw. I don’t have exact measurements for this, I just taste and add whatever is needed.
- Assemble sandwich using milk bread which I would recommend, but any white bread should be fine.
- Top with katsu sauce.
