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Two slices of Katsu Sando (Japanese Pork Cutlet Sandwich) on a dark brown plate with cabbage.
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Katsu Sando (Japanese Pork Cutlet Sandwich)

A recipe for Katsu Sando (カツサンド, Japanese Pork Cutlet Sandwich)! Fried panko-crusted pork cutlets are paired with fluffy sandwich bread, a tangy Katsu sauce, and thinly sliced cabbage. 
Course Main Course
Cuisine Japanese
Keyword Japanese, katsu sando, meat, pork, sandwich
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Sandwiches

Ingredients

Katsu sauce:

  • 1/4 cup (55 grams) ketchup
  • 3 tablespoons (44 milliliters) Worcestershire sauce
  • 2 tablespoons (30 grams) Oyster sauce
  • 2 tablespoons (30 grams) mayonnaise
  • 1 1/2 tablespoons (20 grams) granulated sugar
  • 1 tablespoon (15 milliliters) soy sauce
  • 1/4 teaspoon garlic powder

Katsu Sando:

  • 1/4 napa or green cabbage
  • 4 boneless pork cutlets about 1 pound, 450 grams
  • Salt and pepper to taste
  • 1/2 cup (65 grams) all-purpose flour
  • 2 large eggs
  • 1 1/2 cup (105 grams) panko Japanese breadcrumbs
  • Vegetable oil for frying
  • 8 square thick white sandwich bread slices crust removed
  • Butter for spreading on bread
  • Mustard for spreading on bread, Karashi, whole grain, or Dijon

Instructions

To make the Katsu Sauce:

  • In a medium bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, mayonnaise, sugar, soy sauce, and garlic powder until smooth.
  • Cover and refrigerate until ready to use.

To make the Katsu Sando:

  • Thinly slice the cabbage and place in a large bowl. Fill with ice water and allow to rest for 10 minutes while you prepare the rest of the ingredients. Drain well.
  • Cut off any excess fat and make small cuts across the fat on the pork cultets. Pound each cutlet to desired thickness, between 1/4-1/2 inch (about 0.5-1.25 cm) thick, and gently press into a similar shape to the bread slices. Season both sides of each cutlet with salt and pepper.
  • Place the flour in a wide bowl, beat together the eggs in another bowl, and place the panko in a third bowl.
  • Coat a cutlet thoroughly in the flour, then the egg. Allow the excess to drip off, then completely coat on all sides with the panko. Repeat with remaining cutlets.
  • Fill a large pan with about 1/4 inch (0.5-1 cm) of oil and place over medium heat. Once hot, add the coated cutlets in batches and fry until golden and cooked through, 2-5 minutes per side depending on the cutlet thickness. Transfer to a towel-lined plate. Repeat with remaining cutlets.
  • Spread the tops of all the bread slices with a thin layer of butter. Top half of the slices with a thin layer of mustard and the other half with the prepared katsu sauce.
  • Cover the mustard covered bread slice with a small handful of the drained cabbage. Cover the katsu sauce bread slice with the fried pork cutlet. Carefully bring the sandwiches together with the cabbage facing the pork.
  • Place the arranged sandwich on a plate. Carefully top with another plate and a can or other item of similar weight and allow to sit for 5 minutes to press.
  • Cut the sandwiches in half and serve the Katsu Sando immediately or refrigerate in an airtight container for up to a day.