Katsu Sando (Japanese Pork Cutlet Sandwich)

Katsu Sando with napa cabbage and katsu sauce

Katsu Sando (Japanese Pork Cutlet Sandwich)

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.

Course Main Course

Cuisine Japanese

Keyword Bento Box, Japanese Pork Cutlet, Japanese Pork Cutlet Sandwich, katsu sando, Picnic Food Ideas

Prep Time 15

Cook Time 10

Total Time 25

Servings Sandwiches

Calories 453kcal

Author Isabel Laessig

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

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.

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