Description

Katsu sando is a delightful Japanese sandwich featuring crispy breaded cutlets, usually pork or chicken, nestled between soft slices of shokupan with a layer of tangy tonkatsu sauce.

This recipe shows how to make tonkatsu if you want to bake it in an oven (which I prefer for katsu sando, in order to use less oil and get thick, perfectly-cooked cutlets), however, if you want to deep-fry, or even air fry it, follow my recipe here.

Ingredients

Units Scale

4 pork loins, boneless (pound your pork loins till be they are about 1/4–1/2 inch in thickness)
Salt and pepper, to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2–2 cups panko
8 slices of bread (I used shokupan, also known as Japanese milk bread, but any type of bread works!)
1/4 head of cabbage, thinly sliced
1–2 tomatoes, sliced (I recommend a beefsteak variety, but any will do!)
Katsu sauce (for dipping, or view my homemade recipe below)

Homemade Katsu Sauce:

Just mix and enjoy!

1/2 cup ketchup
4 tablespoons Worcestershire sauce
3 tablespoon oyster sauce
1 tablespoon brown sugar

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Instructions

Begin by preheating your oven to 380°F (193°C).
Toast your panko breadcrumbs in a pan over medium-high heat with a drizzle of cooking oil. Cook until it is browned.
Prepare the dredging station by placing flour, beaten eggs, and toasted panko in separate plates or bowls.
Start by seasoning your pork loins with salt and pepper on both side. Dip each of the pork loins into the flour, ensuring they are fully coated, then dip them into the eggs, and finally into the toasted panko. Make sure the pork loins are thoroughly coated with the panko.
On a baking sheet sprayed with cooking oil, place your breaded pork cutlets and spray with more cooking oil. Bake for 22-23 minutes, or until the pork loins are cooked.
While the tonkatsu is baking, prep your sandwich by toasting the bread according to your preference. Traditional katsu sandos don’t have crust, but it’s up to you if you want to cut it off or not.
On one slice of bread, place a large spoonful of the katsu sauce, followed by a couple slices of tomatoes, and a cup of thinly sliced cabbage.
Once the tonkatsu has finished baking, place one tonkatsu on top of the sandwich, followed by another spoonful of the katsu sauce. Finally, top with another slice of toast and enjoy!

Prep Time: 20 minutes
Cook Time: 22 minutes

Nutrition

Serving Size: 4