Japanese · Lunch
Japanese Fried Pork Sandwich
A tonkatsu-style pork cutlet, pounded thin and panko-crusted, fried until crisp and layered into a milk bread bun with shredded cabbage, tonkatsu sauce and Kewpie-style mayonnaise, plus a soft-boiled egg for extra protein while keeping the crunchy-savory katsu sando character intact.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
812Calories
54.3gProtein
40.8gFat
58.4gCarbs
15.2gSugar
5.3gFiber
1380mgSodium
471mgChol
9.1gSat Fat
760mgPotassium
140mgCalcium
4.3mgIron
1.6mcgVitamin B12
14mgVitamin C
Goes well with
Japanese lager beer (Asahi or Kirin)
local
Ramune (Japanese marble soda)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season the pounded pork chop with salt and pepper, then set up flour, beaten egg, and panko in three shallow dishes.
2
Boil
Lower the second egg into simmering water over medium heat and cook 6 minutes for a soft yolk, then chill in cold water.
3
Dredge
Coat the pork chop in flour, then beaten egg, then press into panko so crumbs cling in an even, shaggy layer.
4
Fry
Pan-fry the breaded pork in oil over medium heat for 3 to 4 minutes per side until deep golden and center reaches 145°F.
5
Rest
Set the fried cutlet on a paper towel for 5 minutes to keep the crust crisp, then slice into strips.
6
Plate
Spread mayonnaise and tonkatsu sauce on the bun halves, then layer cabbage, sliced katsu, and soft-boiled egg halves inside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin chop
- 22 eggs
- 2/3 cup80g panko breadcrumbs
- 4 tbsp4 tbsp all-purpose flour
- 22 small handful (80g) cabbage
- 22 soft white bun (120g), split
- 4 tbsp60g tonkatsu sauce
- 2 tbsp28g mayonnaise
- 4 tbsp60ml vegetable oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
