Katsu Sando

I was kind of obsessed with getting these at train stations in Japan. It’s kind of a weird dish – a pork cutlet sandwich, served room temperature on white bread – but for some reason it works (and is actually fairly easy to make). We had these with some frozen gyoza.


2 boneless pork chops

4 slices squishy white bread, crusts removed

shredded cabbage (ideally Napa, b ut we had regular on hand)

about 1/2 cup panko

1 egg, beaten

salt and pepper

vegetable oil

tonkatsu sauce (you can use store bought or make your own, like I did with this recipe)

Heat 1/4 inch oil in Dutch oven.

While oil is heating, pound pork chops thin. Season with salt and pepper. Coat with egg, then panko.

Fry in oil, turning once, for about 5 minutes total (until internal temperature is 145 degrees and both sides are crispy). Allow to come to room temperature, or at least cool down from hot to warm.

Cut pork cutlets square to fit slices of bread (you’ll have a couple of extra bites of tonkatsu to enjoy). Spread one slice of bread with tonkatsu sauce. Fashion sandwich with pork cutlet, bread and shredded cabbage. Cut in half and serve cut side up.

1 Comment

Filed under pork dishes, sandwiches, Uncategorized

One response to “Katsu Sando

  1. Pingback: Baked Pork Katsu and Katsudon | Missy's Recipes

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