30-Minute Japanese Pork Katsu Sandwich
A beloved Japanese comfort food featuring tender pork chops coated in crispy panko breadcrumbs and fried to golden perfection. Served as a sandwich with soft milk bread, creamy mayonnaise, crunchy shredded cabbage, and tangy tonkatsu sauce. This katsu sando combines textures beautifully - the crispy exterior gives way to juicy pork while the fresh cabbage adds crunch and the rich sauce ties everything together. Perfect for lunch or a satisfying dinner, this version uses a blend of panko and Italian breadcrumbs for extra crispiness.
Ingredients
- 2 boneless pork chops (about 1/2 inch thick, 4 ounce each)
- ⅝ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ¼ cup Italian breadcrumbs
- salt and pepper
- 2 cup vegetable oil, for frying
- 4 slices soft milk bread, crusts removed
- ½ cup tonkatsu sauceworcestershire sauce mixed with ketchup1:1flavor
Homemade alternative
- ¼ cup mayonnaise
- 1 cup green cabbage, very finely shredded
Instructions
- 1
Fill a pot with tall sides with oil and preheat to 325˚F
- 2
Season each pork chop generously with salt and pepper on both sides
- 3
Dredge each pork chop in flour until fully coated and shake to remove excess coating
- 4
Dip each pork chop in beaten egg until fully coated
- 5
Dredge into panko and Italian breadcrumb mixture until completely coated, shaking to remove excess
- 6
Transfer coated pork chops onto a baking sheet lined with cooling rack and refrigerate for 30 minutes
- 7
Remove pork chops from refrigerator and carefully drop into hot oil
- 8
Fry for 3 1/2 to 4 minutes until golden brown and pork has cooked through
- 9
Remove both chops from oil and transfer to baking sheet with cooling rack
- 10
Season with salt
- 11
Spread mayo over slices of bread
- 12
Top two slices each with shredded cabbage
- 13
Place a fried pork over each pile of cabbage and drizzle with tonkatsu sauce
- 14
Top with remaining slices of bread
- 15
Gently press down on sandwiches while slicing each in half and serve
Tips
Refrigerating the breaded pork chops for 30 minutes helps the coating adhere better during frying, though this step is optional.
Use a thermometer to maintain oil temperature at 325°F for even cooking and proper browning.
Remove crusts from bread for the authentic soft texture that makes katsu sandwiches so appealing.
Good to Know
Refrigerate assembled sandwiches up to 1 day, though coating may soften
Bread pork chops up to 4 hours ahead and refrigerate until ready to fry
Best served immediately while coating is crispy and bread is soft
Common Mistakes
Use a thermometer to avoid oil that's too hot which burns coating before pork cooks
Don't skip the flour dredging step or coating won't adhere properly
Let oil return to temperature between batches for consistent results
Substitutions
Gluten-Free Swaps
General Alternatives
Homemade alternative
FAQ
Can I bake instead of frying the pork?
Yes, bake at 400°F for 15-20 minutes, flipping once. Spray with oil for crispness but it won't be as crispy as fried.
What if I don't have tonkatsu sauce?
Mix 2 parts ketchup with 1 part Worcestershire sauce as a substitute, or use brown sauce or HP sauce.
How long will leftovers keep?
Cooked pork keeps 3 days refrigerated. Reheat in oven to restore some crispness rather than microwave.