Katsu Sando
This is a popular Japanese sandwich– so simple and delicious. The original recipe uses shokupan (Japanese milk bread), but if you don't find it, you can use brioche or milk bread.
Pat dry <quantity>4</quantity> boneless pork chops
Fold cling film around each cutlet and gently pound them
Fill a tall frying pan halfway up with vegetable oil. Bring to <temperature>340<unit>°F</unit></temperature> over medium heat
Beat <quantity>2</quantity> eggs and pour them into a wide vessel
Dredge each cutlet in <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour. Pat off any excess flour
Coat each cutlet in the egg and dip them in <quantity>100<unit>g</unit></quantity> of panko
Fry the cutlets until they are deep golden brown on both sides
Remove the cutlets and place on a cooling rack to drain the excess oil
Add salt to taste. The tonkatsu is ready
Remove the crust of <quantity>8<unit>slices</unit></quantity> of Japanese milk bread
Drizzle mayonnaise on all slices to taste
Cut the tonkatsu to the size of the bread
Drizzle tonkatsu sauce over the tonkatsu to taste. Close the katsu sando
Cut in the middle and serve. The katsu sando is ready
Enjoy!
I'm here to answer any questions you have about Katsu Sando. Try me!