Photograph of the finished Katsu sando

Japan · Bánh mì kẹp thịt chiên Katsu sando

Katsu sando

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sliced sandwich bread Sliced sandwich bread 8 slices
  • Photograph of Pork tenderloin Pork tenderloin 600 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 120 g
  • Photograph of Cabbage Cabbage 200 g
  • Photograph of Tonkatsu sauce Tonkatsu sauce 100 ml
  • Photograph of Oil Oil 600 ml

Method

  1. 1 Score the tendons around the pork tenderloin, then gently pound the meat to flatten it evenly.
  2. 2 Roll the meat in flour, beaten egg, then breadcrumbs, pressing gently to ensure the breadcrumbs adhere firmly.
  3. 3 Deep-fry at 170 degrees for 6 minutes until golden brown and crispy, then remove and set aside to drain excess oil.
  4. 4 Trim off the hard crusts of the bread slices and spread a thin layer of butter on the inside.
  5. 5 Spread tonkatsu sauce on a slice of meat, place it between shredded cabbage, gently press it down, and cut it in half.

With an appliance

  • Air fryer 39 min

    For step 3: spray the breaded meat with oil, fry at 200 degrees for 11 minutes, flip at the 6th minute; let it drain for 2 minutes before brushing with sauce and putting it in the bun.

Start cooking