A Japanese sandwich of panko-crusted pork cutlet, shredded cabbage and tonkatsu sauce in soft milk bread. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 2 Medium
Ingredients
🫙Vegetable Oilfor frying
🌿Fresh Basil1 cup
🥚Eggs1, beaten
🌾All-Purpose Flour1/4 cup
🥬Cabbage1 cup, finely shredded
🥓Pork2 boneless loin chops
🫙Pine Nuts2 tbsp
🌾Panko Breadcrumbs1 cup
🫙Tonkatsu Sauce3 tbsp
🌾Toast Bread4 slices soft white
Optional extras
🧀Parmesan Cheese1/4 cup
🫙Kewpie Mayonnaise2 tbsp
Instructions
1
Pound the pork to an even thickness and season.
2
Coat in flour, egg and panko.
3
Fry at 170°C for 5–6 minutes until golden and cooked through; drain.
4
Spread bread with mayonnaise, add cabbage, the cutlet and tonkatsu sauce.
5
Close, press lightly, trim the crusts and slice.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Rest the cutlet on a rack, not paper, so the crust stays crisp.
