Katsu Sando Recipe

Katsu Sando Recipe

Ingredients

Makes 1

• 1 pork chop, bone removed
• all-purpose (plain) flour, for dusting the pork chop 1 egg, beaten
• panko breadcrumbs, for coating
• vegetable oil, for deep-frying
• 2 slices white bread
• mayonnaise
• tonkatsu sauce (available from asian supermarkets)
• 1?8 napa (Chinese) cabbage or green (white) cabbage, finely shredded Start by giving the meat a good bash with a rol ing pin to tenderize it and ensure that it is the same thickness al the way through. It should be thinner as a result. Spread some flour on a plate and dip the pork chop into it, covering both sides. Next, dip the pork chop in the beaten egg, then in the panko breadcrumbs, until it is evenly coated al over.

Method

1. Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
2. Deep-fry the coated pork chop for about 6 minutes, turning occasionally, until golden brown al over and cooked through
3. Drain on paper towels
4. To assemble the sandwich, spread 1 slice of bread with mayo, then slice the deep-fried pork chop and lay it on top
5. Add a generous drizzle of tonkatsu sauce, fol owed by some shredded cabbage and the second slice of bread
6. Guzzle the deep-fried wonder that is the katsu sando

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