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Japanese

Tonkatsu Sandwich with Spicy Mayo and Cabbage Slaw

A delicious and unique take on the classic Japanese tonkatsu, served in a sandwich with a zesty cabbage slaw and spicy mayo. Perfect for lunch!

Total Time30 minutes
Servings2
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
36
Protein
45
Carbs
32
Fat
3
Fiber
0g
Sodium
Ingredients
  • 2 boneless pork loin chops (about 6 oz each)
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying (preferably vegetable or canola)
  • 4 slices of soft white bread
  • 1/2 cup shredded green cabbage
  • 1/4 cup mayonnaise
  • 1 tablespoon Japanese katsu sauce
  • 1 teaspoon Sriracha sauce
  • Fresh cilantro leaves for garnish
Instructions
  1. 1Preheat the oil in a frying pan over medium heat to 350°F (175°C).
  2. 2Season the pork chops with salt and pepper on both sides.
  3. 3Dredge each pork chop in flour, shaking off the excess.
  4. 4Dip the floured pork chop into the beaten egg, making sure it's fully coated.
  5. 5Coat the pork chop in panko breadcrumbs, pressing gently to adhere.
  6. 6Fry the breaded pork chops in the hot oil for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).
  7. 7Once cooked, remove the pork chops and let them drain on paper towels.
  8. 8In a bowl, combine the mayonnaise, katsu sauce, and Sriracha to create the spicy mayo.
  9. 9Make the cabbage slaw by mixing the shredded cabbage with a pinch of salt and a splash of vinegar, if desired (this helps soften the cabbage).
  10. 10To assemble the sandwich, spread a generous layer of spicy mayo on one side of each slice of bread.
  11. 11Place one fried pork chop on two slices of the bread, add a handful of cabbage slaw, and top with the other slice of bread (mayo side down).
  12. 12Cut the sandwiches in half diagonally and garnish with fresh cilantro leaves before serving.
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