recipe

Pork Katsu Sandwich

cookingwithcocktailrings.com

Pound pork chops

Use a mallet to gently pound the pork chops to ½” thickness. Season with salt.

1

Prep the dredge

Set up the dredge for the pork. Add the flour to a shallow bowl. Add the eggs and 2 tablespoons of water to another and beat the eggs. In a third bowl add the breadcrumbs.

2

Dredge pork

Add enough oil to reach at least 1” up the side of a cast iron skillet. Heat over medium heat until the oil is 350ºF (180ºC). Working one piece of pork at a time, coat the pork in the flour then the egg wash. Coat in the panko, pressing to adhere the breadcrumbs.

3

Fry the pork

Carefully lower the pork into the hot oil and fry until crispy and golden brown on the underside, about 1 minute. Use tongs to flip and continue to fry the pork, about another minute.

4

Remove to drain

Remove to a cooling rack set over a paper towel-lined baking sheet. Repeat with the remaining pork.

5

Prepare the cabbage

Add the cabbage to a small bowl and toss with the rice wine vinegar.

6

Assemble the sandwich

Spread some of the tonkatsu sauce over the bottom slices of bread then top each with a piece of pork. Drizzle more of the tonkatsu sauce over the top then top with cabbage and close the sandwich.

7

Serve the katsu sando

Cut in half or into thirds and serve immediately.

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