Japanese · Lunch
Japanese Beef Cutlet Sandwich
A breaded and shallow-fried beef sirloin cutlet, tonkatsu-style, tucked into soft crustless milk bread with shredded cabbage and a tangy-sweet tonkatsu sauce sharpened with karashi mustard. The panko crust turns crisp golden while the beef inside stays pink and tender, echoing Japanese konbini and yoshoku sandwich counters.
$7
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
718Calories
40.2gProtein
44.8gFat
41.8gCarbs
8.2gSugar
3.1gFiber
865mgSodium
289mgChol
14.5gSat Fat
635mgPotassium
94mgCalcium
4.5mgIron
2.8mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Season the beef sirloin cutlet with salt. Set up three shallow dishes with flour, beaten egg, and panko breadcrumbs for breading.
2
Dredge
Coat the cutlet in flour, shake off excess, dip in egg, then press firmly into panko until evenly coated on both sides.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry the cutlet 2 to 3 minutes per side until golden brown and center reaches warm pink doneness.
4
Build
Spread softened butter on one bread slice and 1 teaspoon tonkatsu sauce on the other. Finely shred the cabbage and pile onto the buttered slice. Cut the rested cutlet into 4 to 5 strips and lay over cabbage in one layer.
5
Plate
Drizzle remaining tonkatsu sauce over beef strips, dot with karashi mustard, close the sandwich, press gently, trim edges square, and cut diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin, cut into a 1-inch-thick cutlet
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs, beaten
- 1 cup60g panko breadcrumbs
- 1 cup300ml vegetable oil, for shallow-frying
- 4 slices4 slices white bread, crusts removed
- 2 tbsp2 tbsp unsalted butter, softened
- 2 tsp2 tsp tonkatsu sauce, plus 1 tbsp for drizzling
- 1 cup70g cabbage
- 1/2 tsp1/2 tsp karashi mustard
- 2 pinch2 pinch salt
