Japanese · Lunch
Japanese Fried Pork Sandwich
A breaded, deep-fried pork loin cutlet called tonkatsu, sliced and layered between soft milk bread with shredded cabbage and a tangy tonkatsu sauce, finished with karashi mustard and mayonnaise. The panko crust stays crisp while the pork centre remains tender, juicy, and lightly seasoned.
$6
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
702Calories
38.4gProtein
40.8gFat
42.1gCarbs
8.2gSugar
3.9gFiber
941mgSodium
246mgChol
7.9gSat Fat
690mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
19mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Season the pork cutlet with salt and pepper. Set out three shallow dishes with flour, beaten egg, and panko breadcrumbs respectively.
2
Dredge
Coat the cutlet in flour, shaking off excess, dip into egg, then press firmly into panko until evenly coated on both sides.
3
Fry
Heat vegetable oil to 340°F (170°C) over medium heat. Fry the cutlet 3 to 4 minutes per side until deep golden brown and firm when pressed.
4
Rest
Transfer the cutlet to a wire rack and let rest 5 minutes so juices settle and crust stays crisp.
5
Plate
Slice the cutlet into 4 to 5 strips. Spread tonkatsu sauce, mayonnaise, and karashi mustard on one bread slice. Layer shredded cabbage and pork strips on top, close with second slice, cut diagonally in half, and plate cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless pork loin cutlet, pounded to even thickness
- salt and black pepper, a pinch each
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs, beaten
- 1 cup90g panko breadcrumbs
- 2 cup1200ml vegetable oil, for deep-frying
- 4 slices4 slices white bread, crusts trimmed
- 2 tbsp2 tbsp tonkatsu sauce
- 2 tsp2 tsp Japanese mayonnaise
- 1 tsp1 tsp karashi mustard
- 2 cup140g cabbage
