Katsu sando

by Helen Graves
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Makes 2
30 minutes

Ingredients

  • 4 slices of white bread, thick and soft
  • 2 boneless pork chops, large
  • 100g of Panko breadcrumbs
  • 1 egg
  • 2 tbsp of plain flour
  • vegetable oil, for frying
  • Kewpie mayonnaise, or regular mayonnaise
  • Japanese mustard, or Dijon mustard
  • 1/2 small white cabbage, finely shredded

Tonkatsu sauce

  • 4 tbsp of ketchup
  • 3 tsp Worcestershire sauce
  • 1 1/2 tsp soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp English mustard powder

Method

1
Mix together all the ingredients for the tonkatsu sauce and set aside
2
Finely shred the white cabbage and place in a bowl of iced water to crisp up. After 10 minutes, drain and dry in a salad spinner or on kitchen paper
3
Season the pork chops with salt and pepper then coat them in the flour. Beat the egg in a shallow bowl and spread the Panko breadcrumbs out on a plate. Dip the chops first into the egg, then into the breadcrumbs, making sure they are well-coated
4
In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 160°C
5
Fry the chops one at a time, flipping every few minutes to ensure even browning. Thick 4cm chops like these will take 10–12 minutes to cook through, so adjust cooking time accordingly. The chops should be 63°C in the centre when measured with a temperature probe. Let the chops rest on a wire rack for 5 minutes
6
Spread 2 pieces of the bread with a thin layer of mustard, followed by a generous layer of mayonnaise. Place a chop on top of each and top with tonkatsu sauce followed by some cabbage. Top with the remaining slices of bread, cut each sandwich in half and serve