KATSU SANDO
In Japan, a popular way to serve the fried pork cutlet known as tonkatsu is between thick slices of fluffy milk bread with julienned green cabbage and tonkatsu sauce. Buttering the bread helps prevent it from getting soggy. Some people like to add mayonnaise or mustard. Enjoy the sandwich at room temperature or cold.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
- Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
- Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
- Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
- Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
- Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.
PORK KATSU SANDO WITH HEARTY WINTER GREENS
"Katsu" is a Japanese panko breaded cutlet, usually pork or chicken. It's typically served with "tonkatsu," a zesty brown sauce, and rice. You can also find a sandwich version, served on shokupan, Japanese milk bread, with tonkatsu sauce, and sometimes a finely shredded cabbage salad served on the sandwich or on the side. This is my take on the sandwich version. I serve it on brioche with a spicy mayo, in place of the traditional tonkatsu sauce, and a hearty winter green salad instead of cabbage.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
- Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
- Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
- Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
- Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
- For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.
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