Katsu Sando
Crispy breaded pork cutlet sandwiched between buttered white bread with tangy tonkatsu sauce and fresh cabbage. A showstopping Japanese comfort sandwich ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- ½ lb pork cutlet (thin-sliced pork loin)
- 1 cup panko breadcrumbs
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup tonkatsu sauce (or Worcestershire + ketchup)
- 4 slices white bread (or brioche)
- 2 tbsp butter, softened
- 1 cup cabbage, shredded
Instructions
- 1
Place pork cutlets between plastic wrap and pound to 1/4-inch thick.
- 2
Set up three shallow bowls: flour in one, beaten egg in second, panko in third.
- 3
Season pork with salt and pepper on both sides.
- 4
Coat each cutlet in flour, tapping off excess, then egg, then panko, pressing gently.
- 5
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
- 6
Fry pork 3 minutes per side without moving until golden brown and cooked through.
- 7
Transfer to a paper towel-lined plate. Let rest 2 minutes.
- 8
Spread butter on all four bread slices.
- 9
Spread tonkatsu sauce on the buttered side of two slices.
- 10
Layer cabbage on sauce, then one cutlet, then top with second slice, sauce-side down.
- 11
Press gently and cut diagonally. Serve immediately.
Tools you’ll need
- cutting board
- meat mallet or rolling pin
- three shallow bowls
- 12-inch skillet
- paper towels
- serrated knife
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