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Quick and Easy Pork Katsu Sando

Updated: Nov 5, 2021

This sandwich makes fast food easy without the need for a deep fat fryer. I bought some tonkatsu sauce for this one for ease but it has inspired me to make my own as it's well tasty. The fluffy white bread has a big a part to play as does the pork and sauce. I have removed the crusts but frozen them to be blitzed into breadcrumbs for later. I also chose thin cuts of pork for a quick cook. Enjoy this for lunch and make extras to take to the office the next day. I bet it won't last until 9am though.

Lots of love,


Serves: 2

Takes: 10 minutes


4 slices of white bread

2 pork medallions (about 1cm thick)

6 tbsps panko breadcrumbs

1/4 savoy cabbage, very thinly shredded

2 tbsp of tonkatsu sauce

2 tbsp of Kewpie mayonnaise

1 egg, beaten

1 tbsp of plain flour

Vegetable oil for frying

Salt and pepper


  1. Start by crumbing your pork cutlets. Set up 3 stations - panko and flour on plates and the beaten egg in a bowl. Season the flour and bread crumbs with salt and pepper.

  2. Coat each medallion in the plain flour then dip into the egg wash until all of the pork is covered. Lift the pork out and allow the excess egg to drip off, then coat it in the panko crumbs until covered. (For extra crunch, re-dip in the egg and panko again.)

  3. Heat about 4 tablespoons of vegetable oil in a frying pan over a medium heat. Cook the crumbed pork on each side for 1-2 minutes until golden brown. Thicker pork medallions cook for longer. Remove the pork and place on kitchen towel.

  4. Lay out the slices of bread and squeeze Kewpie mayonnaise over each slice. Place each piece of crumbed pork on top, squeeze the tonkatsu sauce over the pork, top with the shredded cabbage and finish with the other side of the bread.

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