How to prepare a tasty japanese pork katsu sando

published on 27 May, 2019 at 12:51
Ingredients:
4 x 100g boneless pork cutlets
3 cups panko breadcrumbs
1 cup plain flour
3 eggs, lightly whisked
softened butter
Japanese tonkatsu sauce (or any kind of barbecue sauce)
4 slices thick white bread
½ cup finely shredded cabbage, plus extra to serve
hot mustard to serve (optional)
vegetable oil for shallow frying
sea salt
 
Directions:
Season the pork with salt and put it into beaten eggs and breadcrumbs. Fry in hot oil and set aside. Fill the white bread and cut as the video shows.
 
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