×

Order Now

SFIM Cropped

Super Food In Minutes!

Try exciting and healthy everyday dinners with my new cookbook Super Food In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

snacks

Katsu Pork Sandwich

An irresistible, juicy pork sandwich you'll want to make time and time again!

15 2
Katsu Pork Sandwich | DonalSkehan.com, An irresistible, juicy pork sandwich you

snacks

Katsu Pork Sandwich

An irresistible, juicy pork sandwich you'll want to make time and time again!

Wednesday, August 21, 2019
US / METRIC

For the katsu:

2 pork loin steaks, fat removed

25g plain flour

1 egg

25g panko breadcrumbs 

Vegetable oil, for frying 

Sea salt and freshly ground black pepper

 

For the tonkatsu sauce:

2 Tsp ketchup

2 tsp Worcestershire sauce (or Usutah So-su)

2 tsp oyster sauce

1 tsp honey

2 tsp soy sauce 

 

To serve: 

Quarter head chinese cabbage, thinly sliced

4 slices white bread, crusts removed

For the katsu:

2 pork loin steaks, fat removed

1/4 cup plain flour

1 egg

1/4 cup panko breadcrumbs 

Vegetable oil, for frying 

Sea salt and freshly ground black pepper

For the tonkatsu sauce:

2 tsp ketchup

2 tsp Worcestershire sauce (or Usutah So-su)

2 tsp oyster sauce

1 tsp honey

2 tsp soy sauce 

To serve: 

Quarter head chinese cabbage, thinly sliced

4 slices white bread, crusts removed

Large skillet

15mins
Serves 2

Truth be told the Japanese love western style food! They even call it “yoshoku”, so it’s no shock that they have a twist on one of Japan’s most popular dishes, katsu curry. And we aren’t complaining, this sandwich is heavenly. You can use thinly shredded white cabbage here if you can’t get your hands on Chinese cabbage. Enjoy!

Pound each pork cutlet until 1/2 inch thick, almost the size of the slice of bread. Season both sides of each cutlet with salt and pepper. Place the flour, egg and panko in three separate wide dishes. Coat the pork steak thoroughly in the flour, patting off any excess, then into the egg. Then completely coat on all sides with the panko. Repeat with remaining cutlets.
Fill a large pan with about 1/4 inch of oil and place over medium heat. Once it has reached 180°C/350°f, add the coated steaks one at a time and fry for 2-3 minutes on each side or until golden and cooked through. Transfer to a plate lined with kitchen paper.
While they are cooking, combine all the ingredients for the sauce in a small bowl. Brush both sides of each slice of bread with the tonkatsu sauce followed by the cabbage and fried pork on one side and top with the other slice.
15mins
Serves 2

Ingredients
US / METRIC

For the katsu:

2 pork loin steaks, fat removed

25g plain flour

1 egg

25g panko breadcrumbs 

Vegetable oil, for frying 

Sea salt and freshly ground black pepper

 

For the tonkatsu sauce:

2 Tsp ketchup

2 tsp Worcestershire sauce (or Usutah So-su)

2 tsp oyster sauce

1 tsp honey

2 tsp soy sauce 

 

To serve: 

Quarter head chinese cabbage, thinly sliced

4 slices white bread, crusts removed

For the katsu:

2 pork loin steaks, fat removed

1/4 cup plain flour

1 egg

1/4 cup panko breadcrumbs 

Vegetable oil, for frying 

Sea salt and freshly ground black pepper

For the tonkatsu sauce:

2 tsp ketchup

2 tsp Worcestershire sauce (or Usutah So-su)

2 tsp oyster sauce

1 tsp honey

2 tsp soy sauce 

To serve: 

Quarter head chinese cabbage, thinly sliced

4 slices white bread, crusts removed

You'll Need

Large skillet

You might be interested in...

recipes

Chicken Katsu Curry

Chicken Katsu Curry
recipes

Bun Cha Pork

Bun Cha Pork
recipes

Deep South Pulled Pork Sliders with Buttermilk Coleslaw

Deep South Pulled Pork Sliders with Buttermilk Coleslaw
recipes

Dark & Sticky Glazed Pork Belly

Dark & Sticky Glazed Pork Belly