Katsu-sando
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 685, total fat 31 G., saturated fats 11 G., proteins 42 G., carbohydrates 57 G., fiber 4 G., cholesterol 168 mg, sodium 661 mg, sugar 5 G.
Calories 685, total fat 31 G., saturated fats 11 G., proteins 42 G., carbohydrates 57 G., fiber 4 G., cholesterol 168 mg, sodium 661 mg, sugar 5 G.
In Japan, fried pork cutlet, known as tonkatsu, is enjoyed between thick slices of fluffy milk bread topped with julienned white cabbage and tonkatsu sauce. To prevent the bread from getting soggy, it's spread with butter. The sandwich will look more authentic if you trim the crusts off the bread. Some people like to add mayonnaise or mustard to katsu sando. Enjoy the sandwich at room temperature or cold.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 natural boneless pork cutlets, 1 cm thick (120-140 g each; see Note), patted dry
- 0.5 cups flour
- 1 large egg
- 1.5 cups panko breadcrumbs
- Neutral vegetable oil for frying in a pan
- 8 slices of shokupan (Japanese milk bread), 1 cm thick, store-bought or homemade, crusts can be trimmed if desired
- 4 tablespoons unsalted butter at room temperature
- 0.5 cup (or to taste) tonkatsu sauce
- 4 cabbage leaves, thinly sliced
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Recipes with similar ingredients: pork loin, white cabbage, panko breadcrumbs, eggs
Cooking the dish according to the recipe:
- Place flour in a shallow bowl. Beat the egg with a little water in another shallow bowl. Place the panko in a deep dish.
- Lightly pound each cutlet, then generously season with salt and pepper on both sides.
- Dredge the cutlet in flour, coating it completely, then shake off any excess. Dip the meat in the egg mixture, letting any excess drip off, then dredge in panko breading, pressing lightly to ensure the crumbs adhere. Transfer the breaded cutlet to a plate and repeat with the remaining cutlets.
- Heat 1/2 inch of oil in a medium skillet over medium heat. Add 2 chops and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still slightly pink in the center, another 1–2 minutes. Transfer to a paper towel-lined plate, sprinkle with salt, and cover with foil to keep warm. Cook the remaining 2 chops in the same manner.
- Place the bread on a cutting board in 2 rows of 4 slices. Spread butter on each slice. Spread about 1 tablespoon of tonkatsu sauce on the 4 slices in the bottom row. Top each with cabbage and place a fried pork cutlet on top. Add about 1 more tablespoon of tonkatsu sauce on each cutlet. Top each sandwich with the remaining bread.
- Place a flat plate or tray on top of the sandwiches on a cutting board, then lightly weigh them down with cans or other heavy objects for about 5 minutes. Cut the sandwiches in half diagonally.
Note
You can also take a single 450-600g loin, cut it into 4 pieces, and then pound each piece to a thickness of less than 1 cm. To ensure juicy cutlets, buy the highest quality pork you can find, with a small amount of fat, and do not overcook it..
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