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    Home » Recipes » Pork » Katsu Sando (Japanese Pork Cutlet Sandwich)

    Katsu Sando (Japanese Pork Cutlet Sandwich)

    Published: Jun 14, 2018 Modified: Aug 19, 2022 by Isabel Laessig

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    Meet our new favorite sandwich! The Japanese Katsu Sando can be dressed up or down for children and adults alike! 

    Fried panko-crusted pork cutlets are paired with squares of white sandwich bread brushed with a tangy Katsu sauce and thinly sliced Napa cabbage for an easy-to-pack lunch.

    Katsu Sando (Japanese Pork Cutlet Sandwich) with Napa Cabbage and Katsu Sauce

    What is Katsu Sando

    Variations of breaded cutlet sandwiches are popular throughout the world from the Schnitzel-Sandwich to the Panino con la Cotoletta and the Sándwich de Milanesa. Katsu Sando (カツサンド) is the Japanese version.

    Slices of boneless pork are coated in flour, egg, and panko breadcrumbs, then fried until golden and cooked through. Serve simply with white sandwich bread or shokupan (milk bread) brushed with katsu sauce and maybe add some shredded napa cabbage.

    Want to dress it up even more? You can also add some chopped cucumber and tomato or lettuce in place of the cabbage. Refrigerate up to a day in advance to pack in a picnic or bento.

    Katsu Sando Prep with Flour, Egg, and Panko

    Katsu Sando Recipe Tips

    • I usually make Katsu Sando with the traditional Tonkatsu– fried pork cutlets. Chicken is also a popular and an easy substitute. Even Wagyu has been trending recently.
    • Pound the pork chops to your desired thickness. I have seen anywhere from ¼ to ¾ inch thick. I personally prefer the cutlets on the thinner side so they cook in a shorter amount of time and don’t overwhelm the bread. These photos show them a little thicker purely due to an untimely nap from my generally non-napping toddler.
    • I used regular sliced white sandwich bread, but this sandwich is especially perfect with thicker sliced shokupan, Japanese fluffy milk bread. You can toast the bread if desired. I cut each sandwich in half to make rectangles, but have also seen them sliced on the diagonal to make triangles.
    • You can use store-bought Katsu Sauce or make your own. Some recipes for the more authentic Katsu sauce can contain as much as 20+ ingredients with additions such as pureed apple, prune paste, and vegetables. I included a recipe for a more quick version with ingredients that are easy to locate and often already in the pantry.
    • I served the Katsu Sando in a kid-friendly bento box with fries and sautéed asparagus drizzled with soy sauce and sesame oil. It would also be delicious alongside an egg salad or other favorite picnic sides.
    Katsu Sando Prep with Tonkatsu, Bread, Napa Cabbage, and Katsu Sauce
    Katsu Sando Bento with Fries and Asparagus

    📋 Recipe

    Katsu Sando with napa cabbage and katsu sauce

    Katsu Sando (Japanese Pork Cutlet Sandwich)

    Isabel Laessig
    Looking for fun Picnic Food Ideas this summer? The Japanese Katsu Sando can be dressed up or down for children and adults alike. Fried panko-crusted pork cutlets are paired with squares of white sandwich bread brushed with a tangy Katsu sauce and thinly sliced Napa cabbage for an easy-to-pack lunch.
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Japanese
    Servings 4 Sandwiches
    Calories 453 kcal

    Ingredients
      

    Katsu Sando:

    • 4 boneless pork cutlets
    • Salt and pepper to taste
    • ¼ cup all-purpose flour
    • 2 eggs
    • 1 ½ cup panko (Japanese breadcrumbs)
    • Vegetable oil for frying
    • ½ napa cabbage thinly sliced
    • 4 square white sandwich bread slices crust removed

    Katsu sauce:

    • 2 tablespoons ketchup
    • 1 ½ tablespoons Worcestershire sauce
    • 1 tablespoon Oyster sauce
    • 1 tablespoon mayonnaise
    • 2 ¼ teaspoons granulated sugar
    • 2 teaspoons soy sauce
    • Pinch garlic powder
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    To make the Katsu Sando:

    • Pound each pork cutlet to desired thickness, between ¼-3/4 inch thick. Season both sides of each cutlet with salt and pepper.
    • Place the flour in a wide bowl, beat together the eggs in another bowl, and place the panko in a third bowl. 
    • Coat a cutlet thoroughly in the flour, then the egg. Allow the excess to drip off, then completely coat on all sides with the panko. Repeat with remaining cutlets.
    • Fill a large pan with about ¼ inch of oil and place over medium heat. Once hot, add the coated cutlets in batches and fry until golden and cooked through, 2-5 minutes per side depending on the cutlet thickness. Transfer to a towel-lined plate. Repeat with remaining cutlets.
    • Brush one side of each slice of bread with the Katsu sauce. Cover with a layer of sliced cabbage. Top half with the fried pork cutlets and cover with the other half of the slices, cabbage facing towards the pork. Cut each sandwich in half.
    • Serve the Katsu Sando immediately or refrigerate in an airtight container for up to a day.

    To make the Katsu Sauce:

    • In a medium bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, mayonnaise, sugar, soy sauce, and garlic powder until smooth. Cover and refrigerate until ready to use.

    Video

    Nutrition

    Calories: 453kcalCarbohydrates: 44gProtein: 40gFat: 11gSaturated Fat: 3gCholesterol: 171mgSodium: 837mgPotassium: 964mgFiber: 3gSugar: 8gVitamin A: 515IUVitamin C: 31.5mgCalcium: 219mgIron: 4.2mg
    Keyword Bento Box, Japanese Pork Cutlet, Japanese Pork Cutlet Sandwich, katsu sando, Picnic Food Ideas
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

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