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Pork Katsu Sandwiches
Steps
- Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
- Season each pork chop generously with salt and pepper, on both sides.
- Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
- Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
- Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
- Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
- Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
- Spread mayo over slices of bread + drizzle katsu sauce over each slice. Top two of the slices each with ½ cup shredded cabbage.
- Place a fried pork over each pile of cabbage and top with remaining slice of bread.
- Gently press down on the sandwiches while slicing each in half and serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
