Foryoueats: Katsu Sando

Name: Foryoueats: Katsu Sando
Ingredients: For the Baked Tonkatsu:; 1 cup panko (Japanese breadcrumbs) (I use Kikkoman® Panko Bread Crumbs); 1½ Tbsp neutral oil (for the panko); 2 boneless pork loin chops (½-inch thick) (½ lb, 227 g each); ½ tsp Diamond Crystal kosher salt; freshly ground black pepper; 2 Tbsp all-purpose flour (plain flour); 1 large egg (50 g each w/o shell); ½ Tbsp neutral oil (for the egg); For the Katsu Sando:; 1 leaf green cabbage (1.4 oz, 40 g); 4 slices shokupan (Japanese milk bread) (the thickness of those from a square loaf cut into 8 slices; you can make my homemadeShokupan recipe); 2 tsp unsalted butter; 2 tsp Dijon mustard; 4 Tbsp tonkatsu sauce (I used Kikkoman® Katsu Sauce in this recipe; you can also make Homemade Tonkatsu Sauce)

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This Katsu Sando recipe features tender, flavorful baked tonkatsu and crunchy green cabbage sandwiched between slices of Japanese milk bread, all slathered with tangy mustard and savory tonkatsu...

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Ingredients

For the Baked Tonkatsu:
1 cup panko (Japanese breadcrumbs) (I use Kikkoman® Panko Bread Crumbs)
1½ Tbsp neutral oil (for the panko)
2 boneless pork loin chops (½-inch thick) (½ lb, 227 g each)
½ tsp Diamond Crystal kosher salt
freshly ground black pepper
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g each w/o shell)
½ Tbsp neutral oil (for the egg)
For the Katsu Sando:
1 leaf green cabbage (1.4 oz, 40 g)
4 slices shokupan (Japanese milk bread) (the thickness of those from a square loaf cut into 8 slices; you can make my homemadeShokupan recipe)
2 tsp unsalted butter
2 tsp Dijon mustard
4 Tbsp tonkatsu sauce (I used Kikkoman® Katsu Sauce in this recipe; you can also make Homemade Tonkatsu Sauce)