Katsu Sando Japanese Sandwich
The katsu sando is a beloved Japanese convenience store and cafe staple featuring a perfectly fried panko-crusted pork cutlet nestled between slices of pillowy Japanese milk bread with a sweet and savory tonkatsu sauce. It is elegant in its simplicity and delivers an incredible contrast of textures.
A Japanese pork cutlet sandwich on soft milk bread with rich tonkatsu sauce.
Nutrition per serving
Ingredients
Bread
Protein
Coating
Condiments
Cooking
Instructions
Bread the Pork Cutlets
Season the pounded pork loin cutlets with salt and pepper. Dredge each cutlet in flour, dip into beaten egg, then press firmly into panko breadcrumbs ensuring an even coating on all sides. Let them rest for 5 minutes before frying.
Fry the Katsu
Heat neutral oil in a deep skillet to 170 degrees Celsius. Fry the breaded pork cutlets for 4 to 5 minutes per side until deeply golden brown and cooked through. Remove and drain on a wire rack to keep the crust crispy.
Prepare the Bread
Lay out the milk bread slices and spread Japanese mayonnaise evenly on one side of two slices. Spread tonkatsu sauce generously on the other two slices. Trim the crusts from all four slices for an authentic presentation.
Assemble and Slice
Place a hot katsu cutlet onto the mayonnaise-spread bread slice. Press the tonkatsu sauce slice firmly on top. Wrap tightly in plastic wrap and press gently for 2 minutes to help it hold its shape, then unwrap and slice cleanly in half to reveal the layers.
Substitutions
Common mistakes
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