Deep-fried panko breaded pork cutlet sandwiched between fluffy milk bread with Tonkatsu sauce and a creamy cabbage slaw. This quick and easy Japanese pork cutlet sandwich is so delicious as a meal idea and it truly hits the spot!
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What is Katsu Sando?
Katsu sando features fluffy Japanese bread stuffed with crispy pork cutlet with tangy cabbage slaw and tonkatsu sauce. "Katsu sando" translates to "cutlet sandwich" in English.
You'll find this popular katsu sandwich at select Japanese restaurants and Japanese convenience stores. It's convenient for commuters and hungry students looking for a quick bite or meal!
I love making these katsu sandwiches as the pork is so juicy and pairs beautifully with that soft bread. It's also a quick and simple recipe that would be great for lunch or lunchboxes.
What makes my recipe super easy is that we're using store bought tonkatsu sauce! The ingredients for the sandwich are pretty minimal and the pork is going to be super juicy and crunchy!
Ingredients & Substitutes
Please scroll to recipe card below for full measurements.
- Japanese Milk bread: or substitute with any Asian milk bread or fluffy soft white bread will work. Ideally one that is square-shaped. Most Asian bakeries or grocery stores will sell this type of bread.
- Pork loin: Or substitute with pork chops but remove the bone.
- Japanese Panko breadcrumbs: these can be found at many Asian grocery stores and select Western grocers. As a last resort, substitute with regular breadcrumbs.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Salt, Black pepper and Garlic powder: to season the pork.
- Eggs: to help the panko bind to the pork loins.
- All purpose flour or cornstarch or potato starch: all three work well and this helps the egg bind to the pork.
- Store-bought Tonkatsu Sauce: a sweet and savory brown sauce commonly used in Japanese cooking. Don't skip this!
- Butter: to prevents the bread from going soggy from the slaw and adds flavor!
Cabbage Slaw
- Cabbage: White, green or red cabbage will work. Avoid napa or savoy cabbage as they contain too much water.
- Japanese mayonnaise: aka Kewpie mayonnaise. This is a Japanese mayo that is extra creamy because it's primarily made with egg yolks and oil instead of using the whole egg. Or substitute with normal mayonnaise.
- Rice vinegar: or substitute with apple cider vinegar or white vinegar.
- Salt
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Source pork loins with some fat for a juicy cut!
- Make small slits into the layer of pork fat as this prevents the pork from curling when it fries.
- Evenly bread pork cutlets and ensure there are no bald spots!
- Fry the pork in a heavy bottomed pan to maintain the oil temperature.
- Make sure the oil is a hot enough before frying using the wooden chopstick test where you insert a wooden utensil into the hot oil and look for bubbles. Or check the oil temperature with a digital instant read thermometer.
- Carefully lower the pork away from you to prevent the oil from splashing back at you.
- Let the pork rest after frying so the juices can redistribute.
- Enjoy the enjoy immediately so the cabbage slaw doesn't make the bread soggy.
Instructions
Below are step-by-step instructions on how to make katsu sando:
Tenderize & Dredge Pork
Cut slits along the fat of the pork loins (this prevents pork from curling as it fries). Tenderize each piece of pork with a meat mallet or with the back of your knife until about 1 cm thick.
Evenly season pork loins with salt, black pepper and garlic powder on both sides. Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Evenly dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
Deep Fry Pork & Rest
In a heavy bottomed pot, heat oil over medium heat or 350 F. Once oil is hot, deep fry pork on each side until golden brown, 2-3 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear.
Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
Make Slaw & Assemble Sandwich
In a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well.
Butter two slices of bread. Layer a piece of pork katsu on top, drizzle Tonkatsu sauce over top, followed by equal portion of cabbage slaw.
Slice & Enjoy!
Close the sandwich with a slice of bread.
Slice off the crusts (optional) and then slice sandwich in half with a bread knife. Enjoy!
Storage
- This is sandwich is best consumed same day but leftovers can be stored in the fridge wrapped in plastic wrap and in an airtight container for up to 4 days. Note: the bread will go soggy due to the cabbage slaw.
- Freezer friendly? I don't recommend freezing this sandwich as the bread will go soggy.
Pairing Suggestions
This katsu sando is best served on its own as a meal or snack but it would pair well with other Japanese dishes like:
FAQ
Katsu sandos can be prepared a few hours in advance as the bread tends to go soggy from the cabbage slaw if you prepare it anymore in advance than that.
Yes, feel free to substitute with chicken breast or skinless boneless thighs. Or check out my tofu katsu sando here.
Yes, you may use less oil to shallow fry the pork cutlet but the pork will take a little longer to cook until golden brown. Cooked pork has an internal temperature of 145 F with a digital instant read thermometer.
Other recipes you may like
📖 Recipe
Quick & Easy Katsu Sando (Japanese Pork Cutlet Sandwich)
Ingredients
- 6 slices milk bread or sub with white bread
- 1 lb pork loin
- 2 cups vegetable oil or any neutral tasting oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼-1/3 cup all purpose flour or sub with cornstarch/potato starch
- 2 large eggs beaten
- 1 ¼ cup panko breadcrumbs or sub with normal breadcrumbs
- 1 tablespoon butter
- 3 tablespoon tonkatsu sauce store bought
Cabbage slaw
- 1 ½ cups green cabbage grated or thinly sliced
- 3 tablespoon Japanese mayo aka Kewpie mayo or sub with normal mayo
- 1 tablespoon rice vinegar or sub with apple cider vinegar
- ¼ teaspoon salt
Instructions
- Cut slits along the fat of the pork loins (this prevents pork from curling as it fries). Tenderize each piece of pork with a meat mallet or with the back of your knife until about 1 cm thick.
- Evenly season pork loins with salt, black pepper and garlic powder on both sides. Place flour in a large shallow bowl, beaten eggs in a medium bowl and panko in a third bowl. Evenly dredge each pork loin first in flour, then in egg and lastly panko - ensuring no bald spots.
- In a heavy bottomed pot, heat oil over medium heat or 350 F. Once oil is hot, deep fry pork on each side until golden brown, 2-3 minutes per side and until the pork reaches and internal temperature of 145 F or juices run clear.
- Remove pork with a slotted spoon and rest the pork on a wire rack or large plate or baking sheet lined with paper towels to excess drip the oil. The residual oil will make the crispy pork soggy.
- In a bowl, combine grated cabbage, salt, rice vinegar and Japanese mayo. Mix well.
- Butter two slices of bread. Layer a piece of pork katsu on top, drizzle Tonkatsu sauce over top, followed by equal portion of cabbage slaw.
- Close the sandwich with a slice of bread. Slice off the crusts (optional) and then slice sandwich in half with a bread knife. Enjoy!
Heidi | The Frugal Girls
This is so good! I really love the contrast between the soft bread and creamy mayo, with the crispy pork in the middle.
Rosemary
Holy moly this katsu sandwich sounds amazing!! Lately I've been craving all the crispy breaded meats YUM!
Caleb - Never Ending Journeys
Mmmm, I could really go for one of these Katsu Sando sandwiches right now! So delicious!
Michelle | Sift & Simmer
Love katsu sandos, these look so yummy! Wish I had one for lunch!