Tonkatsu Sando (Pork Cutlet Sando)

I make you a Sando

After seeing countless pork katsu sandos on my Instagram reels, I had to try and make them for lunch. The recipe wasn’t too much work, but I think I’ll save it for a special dinner next time. The sando was worth it though, the crispy panko pork paired with the softness of the milk bread was a texture dream. Plus, I made some tempura on the side since I was already frying!

• Tenderize the Meat: Pound the pork chops to about ¼ inch thickness. This will help with cutting and chewing the pork.

• Deep Frying: Traditionally, pork katsu is deep-fried rather than pan-fried. Deep frying allows the hot oil to reach all the craggy bits of the panko crumbs, ensuring they stay crispy.

• Coating: Remember, dry doesn’t stick to dry, and wet doesn’t stick to wet. Coat the pork with flour first, then dip it in the egg mixture, and finally coat it with panko breadcrumbs.

• Dry Brine: Dry brining the pork helps make it juicy and flavorful. The salt draws out moisture, which is then reabsorbed, resulting in tender, juicy pork.

Recipe:

Ingredients

• 2 lbs pork chops (pounded to ¼ - ½ inch thick)

• 1 cup panko breadcrumbs

• ½ cup flour

• 2 eggs

• 1 Tbsp water

• Salt and pepper

• Vegetable oil for frying

• Salt and pepper

• Vegetable for frying

Instructions:

1. Tenderize the Pork: Pound the pork chops until they’re ¼ inch thick. Cut slits into the white connective tissue to soften it, making the pork easier to chew.

2. Dry Brine: Season the pork chops with salt and pepper, then place them on a baking sheet in the fridge for two hours or overnight.

3. Set Up Coating Station: In one bowl, add the flour. In another, whisk together the eggs and water. In a third bowl, place the panko breadcrumbs.

4. Coat the Pork: First, dredge the pork chops in flour, shaking off any excess. Next, dip them in the egg mixture, making sure they’re fully coated. Finally, coat them with panko breadcrumbs.

5. Rest: Let the coated pork chops rest for about 5 minutes to help the breading stick.

6. First Fry: Heat oil to 350°F. Fry the pork chops for about 2 minutes, then let them rest.

7. Double Fry: Raise the oil temperature to 375°F and fry the pork chops again for 1-2 minutes until golden brown. The pork is ready when it floats, and the bubbles around it become smaller.

8. Finish: Once done, sprinkle with a bit more salt and let the pork rest.

9. Meal Prep (Optional): If you’re meal prepping, assemble the tonkatsu sandos using milk bread. Add tonkatsu sauce or Japanese barbecue sauce, and serve with a side of shredded cabbage for a refreshing contrast.

Let me know your take on the tonkatsu sando if you make it!

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