Crispy juicy pork cutlets sandwiched between soft pillowy Japanese milk bread. A satisfying homemade sandwich made by baking instead of deep-frying for a healthier, less oily cooking experience.
salt (kosher or sea salt)use half if using table salt½ tsp
freshly ground black pepper~¼ tspest.
all-purpose flour2 tbsp
egg1
cabbage leaf
1
Shokupan (Japanese pullman loaf bread)4 slices
unsalted butter2 tsp
Dijon mustard2 tsp
Tonkatsu sauce4 tbsp
Steps
1
Prepare the pork chops: gently pound them with a meat mallet to an even thickness of about ½ inch. Season both sides with salt and freshly ground black pepper.
2
Set up three shallow bowls for breading: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
3
Lightly coat each pork chop with flour and tap off excess. Dip into the beaten egg, ensuring full coverage. Then coat thoroughly with panko breadcrumbs.
4
Moisten the panko with oil: pour 1.5 tablespoons of oil into the panko bowl and mix with a fork until the breadcrumbs are lightly moistened but not clumpy.
5
Coat the pork chops a second time in the oil-moistened panko, pressing gently to adhere. This technique ensures the crust will be crispy and golden when baked, not dry.
6
Place the breaded pork chops on a baking sheet and bake in a preheated 200°C (400°F) oven for about 15–20 minutes until golden brown and crispy.
7
While the pork chops bake, prepare the bread: lightly toast the Shokupan slices until warmed through. Spread butter and Dijon mustard on the inside of two bread slices.
8
Assemble the sandwich: layer cabbage leaf on the buttered side, drizzle with Tonkatsu sauce, place the baked pork cutlet on top, drizzle with more sauce. Top with the other slice of bread.
9
Slice the sandwich diagonally in half, if desired. Serve warm and enjoy your delicious Katsu Sando.
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