Katsu Sando – Tonkatsu Sandwich Recipe

Step 1

Lightly season both sides of the pork chops with salt and pepper and sprinkle with flour. Dip the chops into the lightly beaten egg and then into the panko, making sure that all sides are coated. Heat up half an inch of oil in a large frying pan over medium high heat. Fry the chops until golden brown and cooked through, flipping once, about 2 minutes per side. Drain on paper towels.

Step 2

Toast the bread and spread Kewpie mayo on one slice and Japanese mustard on the other. Drizzle the bread or chops with the tonkatsu sauce, place on a slice of bread and top with the other slice. Slice off the crusts, if desired and enjoy immediately.

Step 3

Lightly season both sides of the pork chops with salt and pepper and sprinkle with flour. Dip the chops into the lightly beaten egg and then into the panko, making sure that all sides are coated. Heat up half an inch of oil in a large frying pan over medium high heat. Fry the chops until golden brown and cooked through, flipping once, about 2 minutes per side. Drain on paper towels.

Step 4

Toast the bread and spread Kewpie mayo on one slice and Japanese mustard on the other. Drizzle the bread or chops with the tonkatsu sauce, place on a slice of bread and top with the other slice. Slice off the crusts, if desired and enjoy immediately.