Katsu Sando (Japanese Pork Cutlet Sandwich)
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Say hello to your new favorite sandwich: the Katsu Sando. Imagine crispy, golden pork cutlets layered with tangy sauce and fresh cabbage, all between slices of soft bread. It’s a simple yet incredibly satisfying dish that’s sure to become a staple in your kitchen.
Katsu Sando (Japanese Pork Cutlet Sandwich)
My husband absolutely loves schnitzel and sandwiches, so this Katsu Sando is a match made in heaven for him. The crispy, golden-brown pork cutlets are the heart of this dish, delivering that perfect crunch he craves. Paired with tangy tonkatsu sauce and fresh, shredded cabbage, it’s a delightful blend of flavors and textures that never fails to impress.
Every time I make this Katsu Sando, I see his eyes light up with excitement. The simplicity of the ingredients, combined with the satisfying crunch and savory taste, makes it a go-to in our household. It’s more than just a sandwich; it’s a comforting, mouth-watering experience that brings joy to our table every single time.
- Pork chops, boneless: You’ll want some nice pork chops that are about ½-1 inch thick. You can use chicken breast as a substitute if you prefer.
- Salt and pepper: Season the pork chops to taste.
- Flour: You’ll need all-purpose flour.
- Eggs, beaten: Acts as a binding agent for the breadcrumbs.
- Panko breadcrumbs: Creates that signature crispy coating. Regular breadcrumbs can be used, but panko gives a lighter, crunchier texture.
- Vegetable oil: Used for frying the pork chops.
- Bread, thick-sliced: The base of the sandwich. Any sturdy bread will work, but thicker slices hold up better.
- Tonkatsu sauce or BBQ sauce: Adds a tangy, savory flavor. If you can’t find tonkatsu sauce, your favorite BBQ sauce works well.
- Mayonnaise, preferably Japanese mayo: Adds creaminess and helps the cabbage stick to the bread. Regular mayo is a fine substitute.
- Cabbage, finely shredded: Adds a fresh, crunchy texture to balance the richness of the pork and mayo.
First, tenderize the pork chops to about ½ inch thickness using a meat mallet. Season both sides with salt and pepper.
Then, dredge each chop in flour, dip into the beaten egg, and coat evenly with panko breadcrumbs, pressing the crumbs onto the chop for a good coating.
Heat vegetable oil in a skillet over medium-high heat, ensuring it’s about ½ inch deep. Once the oil is hot, fry the breaded pork chops until they’re golden brown and cooked through, about 3-4 minutes per side. Remove the tonkatsu from the oil and let it drain on a wire rack.
Spread a thin layer of mayonnaise on each slice of bread. Drizzle tonkatsu sauce over half the slices, right on top of the mayo. Top with an even layer of shredded cabbage and place a pork cutlet on top, pressing down gently.
Drizzle more tonkatsu sauce over the remaining slices of bread, then place them sauce side down on top of the cutlets.
Gently press down on the sandwiches to flatten them a bit. If you want a more authentic look, trim the crusts off the sandwiches. Finally, cut the sandwiches in half or thirds and enjoy with extra shredded cabbage and tonkatsu sauce on the side for dipping.
Frequently Asked Questions
Can I use chicken instead of pork for the Katsu Sando?
Absolutely! You can substitute boneless chicken breasts for the pork chops. Just make sure to pound them to an even thickness and follow the same breading and frying steps.
How can I make the sandwich healthier?
To make a healthier version, you can bake the breaded pork chops in the oven at 400°F (200°C) for about 20 minutes, or until they’re cooked through and golden brown.
What type of bread works best for Katsu Sando?
Thick-sliced bread holds up well and supports the weight of the pork cutlet and cabbage. However, any sturdy bread like sourdough or brioche will work. Avoid using very soft or thin-sliced bread as it may not hold up as well.
Expert Tips
- Tenderize Evenly: Pound the pork chops evenly to ensure they cook at the same rate and stay tender.
- Press the Panko: Press the breadcrumbs firmly onto the pork chops to create a thicker, crispier coating.
- Fry at 350°F: Maintain the oil temperature at around 350°F (175°C) to avoid soggy or burnt cutlets.
- Use Japanese Mayo: Opt for Japanese mayonnaise for a richer, creamier flavor that complements the sandwich perfectly.
- Serve Immediately: Enjoy the sandwiches right after assembling to keep the cutlets crispy and the bread fresh.
Storage
Store any leftover Katsu Sando in an airtight container in the refrigerator for up to 2 days. You can also freeze the breaded and fried pork chops separately for up to 3 months; just reheat them in the oven before assembling the sandwiches. Avoid freezing the assembled sandwiches, as the bread and cabbage won’t maintain their texture well.
Discover More Sandwich Recipes
- Monte Cristo Sandwich
- Grilled Cheese Sandwich
- Roast Beef Sandwich
- Italian Sub Sandwich
- Easy Banh Mi Sandwich
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Katsu Sando (Japanese Pork Cutlet Sandwich)
Ingredients
For the Tonkatsu
- 4 pork chops (boneless, about ½-1 inch thick)
- salt and pepper (to taste)
- ¾ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- vegetable oil (for frying)
For the Sandwich
- 8 slices bread (thick sliced)
- ½ cup tonkatsu sauce (or your favorite BBQ Sauce)
- ½ cup mayonnaise (preferably Japanese mayo if you have it)
- 2 cups cabbage (finely shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Tenderize the pork chops to about ½ inch thickness with a meat mallet. Season both sides with salt and pepper. Dredge each chop in flour, dip into the beaten egg, and then coat evenly with panko breadcrumbs, pressing the breadcrumbs onto the chop to ensure a good coating.
- Heat the vegetable oil in a skillet over medium-high heat (you’ll want it to be about ½ inch deep). Once hot, fry the breaded pork chops until they’re golden brown and cooked through, about 3-4 minutes per side. Remove the tonkatsu from the oil and let it drain on a wire rack.
- Spread each slice of bread with a thin layer of mayonnaise. Now generally drizzle Tonkatsu sauce over half the slices of bread right over the mayonnaise. Top with an even layer of shredded cabbage and then place a pork cutlet on top. Press down gently. Now generally drizzle more Tonkatsu sauce over the 4 remaining bread slices and then place on top of the cutlet, sauce side down.
- Gently press down on the sandwiches to flatten them a bit. Trim the crusts off the sandwiches if desired for a more authentic look. Cut the sandwiches in half and enjoy with a side of extra tonkatsu sauce for dipping.
Notes
- Tenderize the Pork: Pound the pork chops to ensure even cooking and tenderness.
- Keep the Oil Hot: Maintain the oil at 350°F (175°C) for perfect, crispy cutlets.
- Use Fresh Cabbage: Freshly shredded cabbage adds the best crunch and flavor.
- Avoid Overloading: Don’t overload the sandwich with too much cabbage to keep the balance of flavors.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
