Pork Katsu Sandwich Recipe
How to make a Pork Katsu Sandwich
Method
- Set up you crumbing station. Place the flour, beaten egg and panko breadcrumb into 3 separate wide, shallow bowls.
- Place a sheet of cling film over the pork steaks and tenderise lightly with a meat mallet. Remove cling film and repeat on other side. Season with salt and pepper before crumbing.
- Dip a pork steak into the flour, coating it on all sides. Shake off excess then dip into the egg. Shake off excess egg and place into the panko, pushing it down and turning, to completely coat on both sides. Repeat with the second steak.
- Place a frying pan over a medium-high heat and add about 1cm of oil. Fry the pork for 4 minutes on each side or until completely cooked through. Drain and set aside.
- Place 2 pieces of bread onto a board and spread with mayonnaise. Add the pork katsu on top, followed by the shaved cabbage.
- Spread the remaining 2 slices of bread with barbeque sauce and place on top. Gently cut off crusts using a sharp bread knife (see tip below). Cut each crustless sandwich in half and serve.
Tip: The best way to achieve tidy edges is to use an electric knife.
Optional: You can swap out the white cabbage for red cabbage.