Katsu Sando

Making Katsu Sando

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1. Pound the pork to 1 cm thick and season with the salt and pepper.

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2. Coat each cutlet in the flour, then the egg, then the panko, pressing the crumbs on.

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3. Heat the oil in a frying pan over medium heat and fry the cutlets for 4 minutes per side until deep gold. Drain on a rack.

   Mark done Start 4 min timer

4. Spread the bread with the butter and mustard. Fill with the cabbage and cutlets brushed with the sauce, press gently and trim the crusts.

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5. Cut each sandwich in half.

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Small Things That Help

• Pound the pork to an even thickness.
• Use panko for the crispest crumb.
• If your pan runs hot, check at 3 minutes.
• Drain the cutlets on a rack.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What Goes With Katsu Sando

• Pickled cucumber
• Miso soup
• Potato salad
• Green tea

Leftovers and Storage

Best eaten within the hour. Wrapped, it keeps in the fridge for 1 day, though the crumb softens.

Katsu Sando: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.