What makes this recipe special?
These pork katsu sandwiches are perfect for a lunch get-together or to pack for an extra special bento lunch for the kids.
– Boneless Pork Cutlet – Flour – Eggs – Panko – Salt and pepper – Vegetable oil – Napa cabbage – White sandwich bread
– Ketchup – Worcestershire sauce – Oyster sauce – Mayonnaise – Sugar – Soy sauce – Garlic powder
Pound the pork thin. Season with salt and pepper. Using separate bowls for each, prepare flour for dipping, beaten eggs, and panko for coating.
Dip each cutlet in the flour, then dip in egg. Allow the excess egg to drip off before coating completely in panko and setting aside.
Add oil to a pan. Once simmering, add in the coated cutlets and fry until golden and cooked through, 2-5 minutes per side
Brush each slice of bread on one side with the Katsu sauce. Layer with sliced cabbage. Top with fried pork cutlet, and then more cabbage slices, cabbage facing towards the pork. Enjoy!