PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
Steps:
- Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
- Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
- Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
- Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
- Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
- Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
- Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
- Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 5 grams, TransFat 0 grams
KATSU SANDO
In Japan, a popular way to serve the fried pork cutlet known as tonkatsu is between thick slices of fluffy milk bread with julienned green cabbage and tonkatsu sauce. Buttering the bread helps prevent it from getting soggy. Some people like to add mayonnaise or mustard. Enjoy the sandwich at room temperature or cold.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
- Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
- Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
- Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
- Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
- Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.
PORK KATSU SANDO WITH HEARTY WINTER GREENS
"Katsu" is a Japanese panko breaded cutlet, usually pork or chicken. It's typically served with "tonkatsu," a zesty brown sauce, and rice. You can also find a sandwich version, served on shokupan, Japanese milk bread, with tonkatsu sauce, and sometimes a finely shredded cabbage salad served on the sandwich or on the side. This is my take on the sandwich version. I serve it on brioche with a spicy mayo, in place of the traditional tonkatsu sauce, and a hearty winter green salad instead of cabbage.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
- Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
- Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
- Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
- Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
- For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.
More about "pork katsu sandwich recipes"
KATSU SANDWICH RECIPE (カツサンド - KATSU SANDO)
From norecipes.com
5/5 (2)Total Time 25 minsCategory SandwichCalories 846 per serving
- To make the sauce, add the sake and apple juice to a small saucepan, and bring the mixture to a boil.
- When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the Worcestershire sauce, soy sauce, ketchup, and honey.
- Grate in the onion and garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.
- Fry the Tonkatsu at 320 degrees F (160 C) until it reaches an internal temperature of 140 degrees F. Check out my Tonkatsu Recipe for more details.
PORK KATSU SANDWICH RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 30 minsServings 4
- Prepare the Tonkatsu Sauce: Whisk together ketchup, Worcestershire, oyster sauce, soy sauce, and honey in a small bowl until combined. Set aside until ready to use.
- Pat pork chops dry with paper towels. Whisk together flour, pepper, and 1 teaspoon of the salt in a shallow bowl. Beat together eggs in a second shallow bowl until smooth. Place panko in a third shallow bowl. Dredge pork chops in flour mixture, shaking off excess. Dip each pork chop in eggs, and then place in pank, pressing to coat on all sides. Transfer coated pork chops to a plate, and chill until ready to fry.
- Fill a deep pot with about 3 inches of vegetable oil. Heat over medium-high until oil reaches a temperature of 350°F. Remove pork chops from refrigerator, and carefully place 1 at a time in hot oil. Fry until golden brown on each side, and pork has cooked through, 4 to 5 minutes. Remove from oil, and place on a wire rack. Sprinkle with remaining 1/4 teaspoon salt.
KATSU SANDO カツサンド • JUST ONE COOKBOOK
From justonecookbook.com
5/5 (32)Total Time 50 minsCategory Main CourseCalories 556 per serving
- In a large frying pan, add 1 cup panko and 1 ½ Tbsp of oil and turn the heat to medium to medium-high.
- Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
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