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Pork katsu sandwiches cut in half.

Pork Katsu Sandwiches

Teri & Jenny
5 from 3 votes
Servings 2


pork katsu

  • 2 (4 ounce) boneless pork chops (about ½” thick)
  • cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • ¼ cup Italian breadcrumbs
  • salt and pepper to taste
  • vegetable oil for frying


  • 4 slices soft, milk bread, crusts removed soft, white bread I fine
  • cup katsu sauce
  • cup mayonnaise
  • 1 heaping up very finely shredded green cabbage


  • Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
  • Season each pork chop generously with salt and pepper, on both sides.
  • Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
  • Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
  • Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
  • Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
  • Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
  • Spread mayo over slices of bread + drizzle katsu sauce over each slice. Top two of the slices each with ½ cup shredded cabbage.
  • Place a fried pork over each pile of cabbage and top with remaining slice of bread.
  • Gently press down on the sandwiches while slicing each in half and serve.
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