Yvonne Cobb's katsu sando

Katsu sando

Ingredients:

  • 4 small pork loin steaks (fat removed)

  • 3 tbsp plain flour

  • 2 eggs, beaten

  • 100g Japanese panko breadcrumbs (for extra crunch)

  • Salt

  • Pepper

  • Vegetable oil - for shallow frying

  • 8 slices of thick (soft) white bread, crusts removed

  • Butter, softened

  • ½ white cabbage, very finely shredded

  • 3 tbsp ketchup

  • 2 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tsp Dijon mustard

  • 1 tsp honey

Method:

  1. Place the pork loins between baking paper and gently bash with a rolling pin until evenly thin.

  2. Season both sides with salt and pepper.

  3. Gently heat up a frying pan with oil.

  4. Dip the pork into a flour bowl, then dip into beaten egg, then coat generously in panko breadcrumbs. Press the crumbs on firmly.

  5. Then fry for about 3–4 minutes each side until golden and crisp. Drain on kitchen paper.

  6. To make the tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, Dijon mustard and honey.

  7. Butter the bread slices and spread tonkatsu sauce on the bread.

  8. Add a handful of finely shredded cabbage and keep some left for the side too.

  9. Place the crispy cutlet on top. Add another drizzle of sauce and the second slice of bread.

  10. Wrap tightly in baking paper and rest for a few minutes.

  11. Slice cleanly down the middle to reveal the golden cutlet.