Katsu Sando Recipe

I recently tried making these crispy pork chop sandwiches, and let me tell you, the combination of juicy panko-breaded pork, tangy tonkatsu sauce, and crunchy cabbage on toasted bread is out of this world. Taking that first bite was like a little moment of culinary bliss—simple yet incredibly satisfying.

I adore how panko breadcrumbs’ crunchy texture complements the tender, juicy pork loin chops in a Katsu Sando. This Japanese sandwich takes the deep-fried, delectably rich pork of figures like Momofuku’s own tonkatsu, slathers it in sauce, and puts it between two fluffy, soft slices of white bread.

It’s always a good day when you’re served a Katsu Sando, especially when you can garnish the dish with a pregnant pile of fresh, crunchy-sweet shredded cabbage.

Katsu Sando Recipe Ingredients

• Pork Loin Chops: Lean protein source with less fat, tender texture.
• Panko Breadcrumbs: Adds crunch; low in fat and aids a golden crust.
• Tonkatsu Sauce: Savory, slightly sweet and tangy, deepens umami flavors.
• White Bread: Soft carrier, adds mild sweetness and carbs to the dish.
• Shredded Cabbage: Provides crunch and fiber, freshens the sandwich.

Katsu Sando Recipe Ingredient Quantities

• 2 boneless pork loin chops (about 1/2 inch thick each)
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 4 slices of white bread
• 1/4 cup tonkatsu sauce
• 1 cup shredded cabbage
• Butter or mayonnaise (optional, for spreading on bread)

How to Make this Katsu Sando Recipe

1. Pork loin chops should be seasoned all over with salt and pepper before cooking. These are very lean cuts of meat and therefore do not have a lot of natural flavor, which means they benefit from a good amount of seasoning.

2. Make three individual preparations: one with flour, a second with beaten egg, and a third with panko breadcrumbs.

3. Each pork chop should be coated with flour, and the excess flour should be shaken off. Then dip the pork chop into beaten egg, ensuring that the chop is completely covered in egg. Finally, press the pork chop into panko breadcrumbs, ensuring that the chop is fully coated with breadcrumbs.

4. Preheat a large skillet over medium heat. Add enough vegetable oil to cover the bottom of the pan generously.

5. When the oil is hot, the breaded pork chops should be fried for about 3-4 minutes on each side, or until they are golden brown and cooked through. They should then be transferred to a paper towel-lined plate to drain excess oil.

6. When the pork chops rest, the two of us have just enough time to make (and enjoy) a couple of really mean pork chop sandwiches. If you want to make them, too (and I suggest you do), here’s how.

1. When the pork chops are done resting, lightly toast the slices of white bread (optional).

7. If using, spread a thin layer of butter or mayonnaise on one side of each slice of bread.

8. On one slice of bread, place a fried pork chop and then add a generous drizzle of tonkatsu sauce over the pork.

9. Layer the pork with shredded cabbage.

10. Put the second piece of bread on top, with the butter or mayo side facing down, and gently press it into place. Then slice the sandwich in half before serving. Make a second sandwich and slice it in half before serving. Enjoy!

Katsu Sando Recipe Equipment Needed

1. Measuring cups
2. Small bowls (3 for flour, egg, and breadcrumbs)
3. Whisk or fork (for beating the egg)
4. Large skillet
5. Tongs or spatula (for flipping pork chops)
6. Paper towels
7. Plate (for resting the cooked pork chops)
8. Knife (for slicing sandwiches)
9. Cutting board
10. Toaster (optional, for toasting bread)

FAQ

• What is the key to making pork chops tender in a Katsu Sando?Make sure the pork chops are pounded to an even thickness, seasoned well, and not overcooked. Fry them just until golden brown and cooked through.
• Can chicken be used instead of pork?Indeed, chicken breast or thigh can replace pork. Modify the cooking time to guarantee the chicken is cooked all the way through.
• What is panko, and can I use regular breadcrumbs instead?Used in Japanese cuisine, panko is a breadcrumb that is lighter and crispier than regular breadcrumbs. If we were to use regular breadcrumbs in this recipe, we would get a similar taste, but the texture would be different. Regular breadcrumbs are denser than panko and, thus, do not fry up as light and crisp. Panko is almost like a very light puff that fries up nicely.
• Is there an alternative to tonkatsu sauce?In the absence of tonkatsu sauce, mix Worcestershire sauce, ketchup, and soy sauce as a substitute.
• How can I make the Katsu Sando healthier?Choose whole grain bread, bake the cutlets instead of frying, and use a light spread or none at all.
• Should the bread be toasted?Optional toasting of the bread enhances its tastes and textures. The process can add a few extra minutes to mealtime, but the crunchiness of toasted bread can make the difference between a good sandwich and a great one.

Katsu Sando Recipe Substitutions and Variations

Pork tenderloin can be replaced with chicken breast or firm tofu for a pork-free, vegetarian option.
Regular breadcrumbs or crushed cornflakes can be used instead of Panko breadcrumbs for a different texture.
A mixture of Worcestershire sauce and ketchup can serve as a substitute for tonkatsu sauce.
Brioche or whole grain bread can be used in place of white bread to achieve a different flavor and texture.

Pro Tips

1. Use a Meat Thermometer To ensure the pork chops are cooked perfectly, invest in a meat thermometer. The internal temperature should reach 145°F (63°C) for juicy and safe-to-eat pork.

2. Chill Breaded Chops Before Frying After breading the pork chops, place them in the refrigerator for about 15-20 minutes. This helps the breading adhere better and results in a crispier crust once fried.

3. Shallow Fry for Even Cooking Use enough oil to cover at least halfway up the sides of the pork chops, ensuring even frying. Maintain a consistent medium heat to prevent burning the breadcrumbs.

4. Dress Cabbage with Vinegar Toss the shredded cabbage with a little rice vinegar or lemon juice for added freshness and tang, complementing the rich flavors of the fried pork and the tonkatsu sauce.

5. Soften Bread for Better Texture If you prefer a softer sandwich, skip toasting the bread and let the steam from the hot pork chop soften the interior. This contrast between the crispy exterior of the pork and the soft bread makes for a delightful bite.