Katsu Sando Recipes

KATSU SANDO RECIPE (OVEN VERSION)

Steps:

• Start by preheating your oven to 200°C or 400°F and preparing your ingredients. If your cutlet is thicker than your preference, you can cut or pound it to a quarter of an inch of thickness. Next, shred your cabbages and set them aside.
• Next, assemble the cutlet breading. Season your meat with salt and Pepper. Put egg, flour, and panko individually on three flat dishes. Coat your meat first on flour, next on the egg, and lastly on toasted panko. Set aside.
• Place your breaded cutlet on a baking tray, but preferably on top of an oven-safe wire rack. Bake your meat for 20 minutes at 200°C or 400°F until golden brown. Set aside.
• To assemble the sandwich, spread ½ tablespoon of mayonnaise to one side of each slice of bread. Then put ½ tablespoon of tonkatsu sauce on the other side. Then, coat or drizzle your baked cutlet with tonkatsu sauce and place it on top of the sandwich. Add the shredded cabbage on top of the katsu and close with one slice of bread.
• Press the slices together, then cut in half. Serve Katsu Sando with a smile!

PORK KATSU SANDO

Steps:

• Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
• Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
• Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.

KATSU SANDOS

Steps:

• Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
• Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
• Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
• Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.