Katsu Sando

Servings: 4
Prep Time: 50 minutes


4 boneless pork loin roast (sliced into 3/4 inch thick chops, pounded to 1/2 inch)

1 cup flour (seasoned)

2 eggs (beaten, seasoned)

1 cup panko breadcrumbs (seasoned)

canola oil (As needed)

1/2 head green cabbage (core removed, sliced thinly on a slicer)

1 carrots (shredded)

8 slices white bread (crusts removed)

Kewpie Mayonnaise (As needed)

tonkatsu sauce (As needed)

chinese mustard (As needed)

1. Slice the boneless pork loin into ¾ inch segments. Place the cutlets between two pieces of plastic wrap and pound evenly into ½ inch cutlets.

2. Set up a standard breading procedure of flour, eggs and panko. Bread each of the pounded pork chops, cover and refrigerate for at least 1 hour before frying.

3. Shallow fry the pork chops over medium heat for 3 minutes on one side and 2 minutes on the other until crispy and nicely browned. Remove from the pan onto a draining rack or paper towels.

Courtesy of the National Pork Board, Des Moines, Iowa.