Tonkatsu Sando (Pork Cutlet Sandwich)

A panko-fried pork cutlet between pillowy white bread — this sandwich built a cult following for good reason.

Nutritionper 100 g›

299

Calories

13g

Protein

28g

Carbs

15g

Fat

Ingredients

2	thick-cut pork loin chops (about 5 oz/140g each), bones removed
to taste	salt and pepper
1/2 cup (60g)	all-purpose flour
2	eggs, beaten
1 cup (80g)	panko breadcrumbs
—	vegetable oil for frying
4	thick white sandwich bread, crusts removed
—	tonkatsu sauce
—	Dijon or karashi mustard

Score the fat edge of each pork chop to prevent curling. Pound to an even 3/4-inch (2cm) thickness. Season with salt and pepper. 2. Coat in flour, then egg, then panko. 3. Fry at 340°F (170°C) for 3–4 minutes per side until golden and cooked through. Rest on a rack. 4. Spread one slice of bread with mustard, the other with tonkatsu sauce. 5. Place the cutlet on one slice, pressing down gently. Top with the other slice. 6. Cut in half cleanly and serve immediately.