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
Keyword Bento Box, Japanese Pork Cutlet, Japanese Pork Cutlet Sandwich, katsu sando, Picnic Food Ideas
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Tara Margetson
4boneless pork cutlets
Salt and pepper to taste
1 ½ cuppanko (Japanese breadcrumbs)
Vegetable oil for frying
½napa cabbagethinly sliced
4square white sandwich bread slicescrust removed
1 ½tablespoonsWorcestershire sauce
1 tablespoonOyster sauce
2 ¼teaspoonsgranulated sugar
Pinch garlic powder
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.