Katsu Sandwiches

1. 1

   Mix together the ingredients.

2. 2

   Crack an egg into a bowl and beat.

3. 3

   Mix in the milk.

4. 4

   In separate bowls weigh out the flower and panko, and create an 'assembly line' as shown.

5. 5

   Cut the pork filet in half.

6. 6

   It should look like this.

7. 7

   Make some cuts both horizontally and vertically along the pork to prevent it from shrinking.

8. 8

   Season both sides with salt and pepper.

9. 9

   Dredge the pork in the flour, egg, then panko.

10. 10

    Fry the pork in oil heated to 170-180C until crunchy and golden brown.

11. 11

    Let drain on top of a plate lined with a paper towel as it cools.

12. 12

    Arrange two slices of bread on a cutting board and coat the surface with margarine.

13. 13

    Then, spread mayonnaise on each slice.

14. 14

    Spread the sauce from Step One on one side of the cooled pork.

15. 15

    Put the cutlet sauce-side down on one slice of bread.

16. 16

    Spread the sauce on the other side of the cutlet.

17. 17

    Close the sandwich with the other slice of bread.

18. 18

    Cut the crusts off.

19. 19

    Cut the sandwich into 3 long slices.

20. 20

    Arrange on a plate and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.