Thickest Katsu Sandwich in Tokyo
Directions
- 1Coat the pork slices in flour, then dip in egg, and finally coat with panko bread crumbs.
- 2Coat the pork slices in flour, then dip in egg, and finally coat with panko bread crumbs.
- 3Coat the pork slices in flour, then dip in egg, and finally coat with panko bread crumbs.
- 4Fry the pork cutlets until golden brown.
- 5Fry the pork cutlets until golden brown.
- 6Fry the pork cutlets until golden brown.
- 7Toast the bread slices.
- 8Toast the bread slices.
- 9Toast the bread slices.
- 10Spread the special sauce onto the toasted bread slices.
- 11Spread the special sauce onto the toasted bread slices.
- 12Spread the special sauce onto the toasted bread slices.
- 13Assemble the sandwiches: place a fried pork cutlet on a bread slice, add more sauce, and top with another slice of bread.
- 14Assemble the sandwiches: place a fried pork cutlet on a bread slice, add more sauce, and top with another slice of bread.
- 15Assemble the sandwiches: place a fried pork cutlet on a bread slice, add more sauce, and top with another slice of bread.
- 16Cut the sandwiches into smaller portions.
- 17Cut the sandwiches into smaller portions.
- 18Cut the sandwiches into smaller portions.
Ingredients
- 8 slices pork shoulder loin
- 8 slices pork shoulder loin
- 8 slices pork shoulder loin
- 1 bowl flour
- 1 bowl flour
- 1 bowl flour
- 1 bowl egg
- 1 bowl egg
- 1 bowl egg
- 1 bowl panko bread crumbs
- 1 bowl panko bread crumbs
- 1 bowl panko bread crumbs
- 1 bowl cooking oil
- 1 bowl cooking oil
- 1 bowl cooking oil
- 8 slices bread
- 8 slices bread
- 8 slices bread
- 1 bottle special sauce
- 1 bottle special sauce
- 1 bottle special sauce
Equipment
frying pantongsknifemixing bowlswooden board