Katsu-Sando with Shaved Cabbage Recipe

Name: Katsu-Sando with Shaved Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ketchup or tomato puree; 1/4 cup honey; 1/4 cup fig or prune jam; 1/4 cup soy sauce; 1/4 cup rice wine vinegar; 1/4 cup Worcestershire sauce; 1/4 cup mayonnaise; 2 tablespoons spicy Japanese mustard powder; Zest of 1/2 orange; 1/2 cup all-purpose flour; Salt and freshly ground black pepper; 3 large eggs; 1/2 cup panko breadcrumbs; 2 tablespoon cornstarch; 4 boneless skinless chicken breasts or pork cutlets, pounded thin; 2 tablespoons unsalted butter; 8 slices white sandwich bread; Shredded green cabbage, for serving

Servings: persons

1/4 cup ketchup or tomato puree
1/4 cup honey
1/4 cup fig or prune jam
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup Worcestershire sauce
1/4 cup mayonnaise
2 tablespoons spicy Japanese mustard powder
Zest of 1/2 orange
1/2 cup all-purpose flour
Salt and freshly ground black pepper
3 large eggs
1/2 cup panko breadcrumbs
2 tablespoon cornstarch
4 boneless skinless chicken breasts or pork cutlets, pounded thin
2 tablespoons unsalted butter
8 slices white sandwich bread
Shredded green cabbage, for serving

1
For the tonkatsu sauce: Combine the ketchup, honey, jam, soy sauce, vinegar and Worcestershire in a small bowl and stir to mix together.
2
For the karashi mayonnaise: Combine the mayonnaise, mustard and orange zest and stir to mix together.
3
For the chicken or pork katsu: Arrange 3 shallow bowls or pans.
4
In the first put the flour, seasoning with salt and pepper.
5
In the second, add the eggs and whisk for 1 minute.
6
In the third, mix together the panko, cornstarch and salt and pepper.
7
Lay the cutlets first in the flour, dusting off any excess.
8
Next, dredge the cutlets in the egg, again allowing the excess egg to drip away.
9
Finally, dredge the cutlet in the panko-cornstarch mixture, applying a bit of pressure on the meat to ensure the breading sticks properly.
10
Place on a baking sheet or platter and let sit for 5 minutes.
11
In a large saute pan, heat the butter over medium heat until bubbles start to appear.
12
Add the cutlets and pan fry until golden brown and crispy, 3 to 4 minutes per side.
13
Spread half the bread slices with the tonkatsu sauce and karashi mayonnaise.
14
Top with some cabbage, a cutlet and the remaining bread and chow down!

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup ketchup or tomato puree, 1/4 cup honey, 1/4 cup fig or prune jam, 1/4 cup soy sauce, and more.

Yes, Katsu-Sando with Shaved Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Katsu-Sando with Shaved Cabbage

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