Katsu Sando
This Katsu Sando features a perfectly cooked pork loin cutlet, breaded and fried, nestled in soft shokupan milk bread.
Contents (2 sections)▾
Ingredients
- 200 g pork loin cutlet
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg
- 2 slices shokupan milk bread
- 1 tbsp karashi mustard
- 2 tbsp tonkatsu sauce
- 500 ml neutral oil, for deep frying
- 30 g cabbage, shredded (optional)
Steps
1. Heat oil in a deep frying pan to 170°C. This temperature ensures the cutlet cooks evenly and develops a golden crust.
2. Season the pork loin cutlet with salt and pepper. Dredge it in 50 grams of flour, dip into 1 beaten egg, and coat with 100 grams of panko breadcrumbs.
3. Carefully place the breaded cutlet in the hot oil and fry for about 5-7 minutes, or until it reaches an internal temperature of at least 63°C, then rest for 3 minutes to retain juiciness.
4. While the cutlet rests for 3 minutes, prepare the sandwich by spreading 10 grams of karashi mustard on one slice of shokupan and 20 grams of tonkatsu sauce on the other.
5. Once the cutlet has rested for 3 minutes, place it between the slices of shokupan. If desired, add 30 grams of shredded cabbage for crunch.
6. Use a sharp knife to slice the sandwich cleanly, pressing gently to avoid squeezing the cutlet out.
Tools you'll want
Why this works
The key to a successful Katsu Sando lies in the frying technique and the quality of ingredients. Cooking the pork loin cutlet at 170°C allows the breadcrumbs to crisp up while the meat cooks through without becoming dry. To ensure there is no pink in the pork, aim for an internal temperature of 63°C, followed by a 3-minute rest; this step helps redistribute the juices, yielding a moist bite. If the cutlet is too thick, it might not cook evenly — in that case, pound it to an even thickness before breading. Additionally, if you find that the cutlet is browning too quickly, reduce the heat slightly to maintain an even cooking temperature. Slicing the sandwich correctly is also crucial; a sharp knife will help you make a clean cut without compressing the bread or the cutlet, preventing any mess. The combination of karashi mustard and tonkatsu sauce provides a flavorful contrast that enhances the dish while the soft milk bread cushions the crunch of the cutlet, creating a delightful texture. This careful attention to temperature and timing ensures a perfect balance of flavors and textures in every bite.
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