Pork Katsu Sando

Juicy crumbed pork cutlets between two slices of squishy soft bread, the pork
katsu sando is the ultimate lunchtime sandwich.

Servings: 2 serves

Author: Andrea

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Savoury

Sandwich

Instructions

1 Preheat oven to 180ºC. Place vegetable oil in a frypan over high heat.
2 To make the pork katsu, place the raw fillets between two sheets of grease-proof
paper and hammer with a rolling pin or meat mallet until they are 1.5
centimetres thick.
3 Dip fillets into flour coating them lightly on all sides. Then dip into lightly
whisked egg, allowing any excess to drip away. Finally, coat thoroughly in panko
crumbs.
4 Place pork fillets into hot oil and fry until golden and crunchy - approximately
3-4 minutes on each side. Place fillets on to a baking tray and bake in the oven
for 15 minutes to ensure fillets are cooked all the way through.
5 To assemble sandwich. whisk together kewpie mayonnaise and hot mustard. Spread
on to one slice of white bread. Pile with shredded cabbage.
6 Drizzle tonkatsu sauce on top of pork katsu fillet. Place on top of cabbage, and
then top with bread. Skewer sandwich to keep it together. Serve immediately.