Katsu Sando

Ingredients

• 2 pieces Boneless Center-Cut Pork Chops (Pounded to 1/8‑1/4 inch thickness)
• to taste pinch Salt (Season pork and breading)
• to taste pinch Black Pepper (Freshly ground)
• 1/2 cup All-Purpose Flour (For breading mixture)
• 1/2 tsp Ground Ginger (For breading mixture)
• 1/2 tsp Onion Powder (Granulated onion flavor for breading)
• 1/2 tsp Garlic Powder (For breading mixture)
• 1 tbsp Toasted Sesame Seeds (Adds nutty flavor to breading)
• 1 cup Panko Breadcrumbs (Crunchy flakes for coating)
• 4 large Eggs (One per cutlet for egg wash)
• 2 tbsp Sun‑Dried Tomato Paste (Adds tang to egg wash)
• 2 tbsp Worcestershire Sauce (Flavor for egg wash and sauce)
• 2 tbsp Light Soy Sauce (Saltier, thinner than dark soy)
• 1/2 cup Cooking Oil (vegetable or canola) (Enough for ~1/2 inch depth; medium‑high heat)
• 1 small Seedless Cucumber (Persian) (Thinly sliced for quick pickles)
• 1 tsp Super‑Fine Sugar (Seasoning for cucumbers)
• 1 small Shallot (Thinly sliced for pickles)
• 2 tbsp Rice Wine Vinegar (Acidity for quick pickles)
• 1 tsp Light Brown Sugar (Adds sweetness to pickles and sauce)
• 1/2 cup Shiso Leaves or Cilantro (Fresh herb for sandwich; optional)
• 4 slice Milk Bread (white sandwich bread) (Trimmed crusts; soft interior)
• 1 tsp Dijon Mustard (Spread wall‑to‑wall on bread)
• 1/4 cup Ketchup (Base for tonkatsu sauce)
• 1 clove Garlic (Grated for sauce)
• 1 tsp Ginger (Grated for sauce)
• 1 tbsp Mirin (Sweet rice wine for sauce)
• 1 tsp Toasted Sesame Oil (Flavor boost for sauce)

Instructions

1. Pound and Season Pork

   Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until thickness is between 1/8‑1/4 inch. Sprinkle both sides with salt and freshly ground black pepper.

   Time: PT5M

2. Prepare Breading Mixture

   In a shallow dish combine all‑purpose flour, ground ginger, onion powder, garlic powder, toasted sesame seeds, panko breadcrumbs, a pinch of salt and pepper. Mix well.

   Time: PT5M

3. Make Egg Wash

   In another shallow dish whisk together 4 eggs, sun‑dried tomato paste, 2 tbsp Worcestershire sauce, and 2 tbsp light soy sauce until smooth.

   Time: PT7M

4. Slice Cucumbers and Season

   Thinly slice the seedless cucumber. Toss with super‑fine sugar and a pinch of salt. Let sit on a rack to draw out moisture.

   Time: PT5M

5. Drain Cucumbers

   Allow the seasoned cucumber slices to drain for about 30 minutes. After draining, pat dry with paper towels to remove excess liquid.

   Time: PT30M

6. Make Quick Pickle Dressing

   In a small bowl combine thinly sliced shallot, rice wine vinegar, light brown sugar, and a pinch of salt. Stir until sugar dissolves, then add the drained cucumbers and toss. Adjust seasoning if needed.

   Time: PT3M

7. Prepare Tonkatsu Sauce

   In a separate bowl whisk together ketchup, grated garlic, grated ginger, 1 tsp light brown sugar, 1 tbsp mirin, 1 tbsp Worcestershire sauce, 1 tbsp light soy sauce, and 1 tsp toasted sesame oil until smooth.

   Time: PT5M

8. Heat Oil

   Pour cooking oil into the skillet to a depth of about 1/2 inch. Heat over medium‑high until the oil shimmers (≈350°F).

   Time: PT5M

   Temperature: 350°F

9. Bread and Fry Cutlets

   Working one cutlet at a time, dip into the flour mixture, then the egg wash, and finally coat generously with the panko mixture. Carefully place into hot oil and fry 2‑3 minutes per side until golden brown and cooked through. Transfer to a wire rack set on a baking sheet and keep warm in a low oven (≈200°F).

   Time: PT12M

   Temperature: 350°F

10. Warm Cutlets in Oven

    Place the wire rack with fried cutlets in a low oven (about 200°F) to keep them warm while you finish the remaining cutlets.

    Time: PT5M

    Temperature: 200°F

11. Assemble Sandwiches

    Trim the crusts off the milk‑bread slices. Spread Dijon mustard wall‑to‑wall on the bottom slice. Layer a warm pork cutlet, drizzle generous amount of tonkatsu sauce, add a handful of quick‑pickled cucumbers, and top with shiso leaves or cilantro. Close with the top slice of bread and press lightly.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Salt: sea salt
• Instead of All-Purpose Flour: cake flour
• Instead of Ground Ginger: fresh ginger, grated
• Instead of Toasted Sesame Seeds: sesame oil for flavor
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Eggs: egg substitute
• Instead of Sun‑Dried Tomato Paste: regular tomato paste
• Instead of Light Soy Sauce: regular soy sauce
• Instead of Cooking Oil (vegetable or canola): peanut oil
• Instead of Seedless Cucumber (Persian): regular cucumber
• Instead of Super‑Fine Sugar: granulated sugar
• Instead of Shallot: red onion
• Instead of Rice Wine Vinegar: white wine vinegar
• Instead of Light Brown Sugar: white sugar
• Instead of Shiso Leaves or Cilantro: cilantro
• Instead of Milk Bread (white sandwich bread): white sandwich bread
• Instead of Dijon Mustard: yellow mustard
• Instead of Garlic: garlic powder
• Instead of Ginger: ground ginger
• Instead of Mirin: sweet sherry
• Instead of Toasted Sesame Oil: regular sesame oil

Equipment Needed

• Meat Mallet or Rolling Pin
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Shallow Dish for Flour Mixture
• Shallow Dish for Egg Wash
• Shallow Dish for Panko Mixture
• Large Skillet or Deep‑Fry Pan
• Wire Rack
• Baking Sheet
• Oven
• Spatula or Spoon
• Small Bowl for Sauce
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For extra crunch, toast the panko lightly before using
• Use a kitchen scale for precise pork weight if you prefer consistent portions
• A light drizzle of sesame oil over the finished sandwich adds aroma

Troubleshooting

Storage

Refrigerator: Cooked pork cutlets, sauce, and pickles keep up to 3 days in airtight containers.

Freezer: Uncooked, breaded cutlets can be frozen for up to 2 months; thaw before frying.

Room temperature: Assembled sandwiches are best eaten the same day; do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the quick pickles up to 24 hours in advance; they improve with time
• Tonkatsu sauce can be made a day ahead and stored in the fridge
• Bread can be toasted just before assembling to retain crunch