Crisp breaded pork cutlet in soft milk bread with tonkatsu sauce and cabbage.
Katsu Sando is crisp breaded pork cutlet in soft milk bread with tonkatsu sauce and cabbage.
Make Katsu Sando when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Season and lightly flatten the pork cutlets to an even thickness.
Coat in flour, beaten egg and panko, pressing the crumbs on gently.
Fry at about 170–175°C until deep golden and cooked through; rest briefly.
Spread tonkatsu sauce on the bread, add cabbage and the hot cutlet.
Close, trim if desired and cut cleanly into halves or thirds.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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