lunch · everyday
Katsu sando
A crisp pork cutlet with tonkatsu sauce and cabbage pressed between soft milk bread.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pound the chops to an even 1 cm, season, and coat in flour, egg and panko.
-
2
Fry at 170°C (340°F) until golden and cooked, 5–6 minutes. Rest on a rack.
-
3
Spread the bread with mayo and mustard, add cabbage, the cutlet brushed with sauce, and close.
-
4
Press for a minute, trim the crusts and cut in half.
