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Katsu Sando
Crispy pork cutlets coated in seasoned panko, paired with a sweet‑tangy tonkatsu sauce, quick‑pickled cucumbers and fresh herbs, all sandwiched between soft milk‑bread slices. A Japanese‑inspired sandwich that’s perfect for lunch or dinner.
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Cost Breakdown
Critical Success Points
- • Pounding pork to uniform thinness
- • Draining cucumbers for 30 minutes to remove excess moisture
- • Maintaining oil temperature around 350°F for a crisp, non‑greasy crust
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep face away
- • Use tongs when turning cutlets to avoid burns
- • Ensure pork reaches an internal temperature of 145°F (63°C)
- • Sharp knife – cut away from body
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