Pork or Chicken Katsu Sando

A quick and easy fried cutlet dish that can be served with rice and cabbage or made into a delicious katsu sando.

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces pork or chicken butterflied and beaten to 1/2 inch thick
• 0 paper towel
• 0 salt to taste
• 0 black pepper to taste
• 1 cup flour
• 2 pieces eggs beaten
• 2 cups panko breadcrumbs
• 2 cups vegetable oil or enough to deep fry
• 0 salt to taste
• 2 cups rice
• 2 cups cabbage shredded
• 0.25 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 8 slices Japanese milk bread
• 0.25 cup katsu sauce
• 0.5 cup Kewpie mayonnaise
• 1 cup cabbage shredded

Instructions

1. Butterfly the pork or chicken and evenly beat it until it's about a half an inch thick. Pat it dry with a paper towel.
2. Season the meat with salt and pepper.
3. Coat the meat first in flour, then in beaten eggs, and finally in panko breadcrumbs.
4. Heat oil to 350 degrees Fahrenheit and fry the breaded meat for 6-7 minutes, flipping halfway through until golden brown and crispy.
5. Scoop out any loose panko bits between each batch of frying. Immediately season with a light sprinkle of salt.
6. Serve the katsu with a side of rice, shredded cabbage, and katsu sauce. If you don't have katsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, and honey.
7. If making a katsu sandwich, use Japanese milk bread. Spread a layer of katsu sauce and some Kewpie mayonnaise on the bread, add the katsu, shredded cabbage, more Kewpie mayonnaise, and top with another slice of bread.