Katsu Sandos Food

KATSU SANDOS

Katsu sandos image

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread

Provided by Lulu Grimes

Time 20m

Number Of Ingredients 17

Ingredients

25g white cabbage , finely shredded
25g red cabbage , finely shredded
1 tbsp white vinegar
2 tbsp plain flour
1 egg , beaten
150g panko breadcrumbs
80g piece pork escalope or 3-4 mini chicken fillets, bashed flat
6 large peeled raw prawns , halved to give 2 thin slices each
cold pressed rapeseed oil , for frying
2-4 tbsp mayonnaise
4 slices white bread
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tbsp golden caster sugar
¼ tsp mustard (yellow or Dijon)
½ tsp white vinegar

Steps:

Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.

Nutrition Facts : Calories 672 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium

PORK KATSU SANDO

Pork Katsu Sando image

Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 pork katsu sandos

Number Of Ingredients 10

Ingredients

2 boneless pork loin chops (about 4 1/2 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 cup panko
Vegetable oil, for frying
1/4 cup tonkatsu sauce
4 slices shokupan bread or other soft white bread, crusts removed
1 leaf green cabbage, shredded
2 teaspoons spicy brown or Dijon mustard

Steps:

Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.

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