KATSU SANDO – TONKATSU SANDWICH

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KATSU SANDO – TONKATSU SANDWICH

It seems that most of the world has a version of schnitzel: cutlet-style meat, breaded and fried. I love meat, I love bread, and I love anything deep-fried, so it’s a no brainer that I love schnitzel-like foods. If we’re talking breaded meat, tonkatsu, hands down, is one of my favourites. Tonkatsu, like many things Japanese, runs from low-end comfort food to high-end perfection. You can make it at home, get it at a fast food joint, or have white gloved waiters bring it to you at a Michelin starred Tonkatsu-only restaurant.

makes 2 sandwiches

• SALT AND PEPPER
• 2 BONELESS PORK CHOPS, ON THE THIN SIDE
• 2 TABLESPOONS FLOUR
• 1 LARGE EGG, LIGHTLY BEATEN, IN A SHALLOW BOWL
• 1 CUP PANKO
• OIL, FOR FRYING
• 4 SLICES BREAD
• KEWPIE MAYONAISE, TO TASTE
• JAPANESE MUSTARD, TO TASTE
• TONKATSU SAUCE, TO TASTE

Lightly season both sides of the pork chops with salt and pepper and sprinkle with flour. Dip the chops into the lightly beaten egg and then into the panko, making sure that all sides are coated. Heat up half an inch of oil in a large frying pan over medium high heat. Fry the chops until golden brown and cooked through, flipping once, about 2 minutes per side. Drain on paper towels.

Toast the bread and spread Kewpie mayo on one slice and Japanese mustard on the other. Drizzle the bread or chops with the tonkatsu sauce, place on a slice of bread and top with the other slice. Slice off the crusts, if desired and enjoy immediately.