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🇯🇵 Japanese
Dutch Oven Katsu Sando
🇯🇵 Japanese
A Japanese sandwich of panko-crusted pork cutlet, shredded cabbage and tonkatsu sauce in soft milk bread. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 2 Medium Ingredients
- 🫙Vegetable Oilfor frying
- 🥚Eggs1, beaten
- 🌾All-Purpose Flour1/4 cup
- 🥬Cabbage1 cup, finely shredded
- 🥓Pork2 boneless loin chops
- 🌾Panko Breadcrumbs1 cup
- 🫙Tonkatsu Sauce3 tbsp
- 🌾Toast Bread4 slices soft white
Optional extras
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.
Chef's tip
Rest the cutlet on a rack, not paper, so the crust stays crisp.
Dutch Oven Katsu Sando
- Time
- 35 min
- Serves
- 2
- Level
- Medium
- Prep / cook
- 20 / 15 min
Ingredients
- 🫙 Vegetable Oilfor frying
- 🥚 Eggs1, beaten
- 🌾 All-Purpose Flour1/4 cup
- 🥬 Cabbage1 cup, finely shredded
- 🥓 Pork2 boneless loin chops
- 🌾 Panko Breadcrumbs1 cup
- 🫙 Tonkatsu Sauce3 tbsp
- 🌾 Toast Bread4 slices soft white
Optional
- 🫙 Kewpie Mayonnaise2 tbsp
Steps
- Pound the pork to an even thickness and season.
- Coat in flour, egg and panko.
- Fry at 170°C for 5–6 minutes until golden and cooked through; drain.
- Spread bread with mayonnaise, add cabbage, the cutlet and tonkatsu sauce.
- Close, press lightly, trim the crusts and slice.
