Lynca-Recipes_Katsu-Pork-Sandwich

Pork Katsu

This iconic Japanese dish is very similar to schnitzel and has the same comfort-food status in its country of origin. It’s traditionally served on soft white bread, but you could pile it onto rolls, or serve it on sticky Asian rice with a glug of Japanese BBQ or hoisin sauce.
Recipe info
This iconic Japanese dish is very similar to schnitzel and has the same comfort-food status in its country of origin. It’s traditionally served on soft white bread, but you could pile it onto rolls, or serve it on sticky Asian rice with a glug of Japanese BBQ or hoisin sauce.
Ingredients
  • 8 large pork fillet medallions (about 100g each)
  • Salt and pepper
  • Togarashi seasoning (see page 98) or chipotle chilli
  • Flour, for dusting
  • 2 eggs, beaten
  • 2 cups (500ml) panko
  • Sunflower oil
method
  • Season the pork fillets all over with salt, pepper and togarashi.
  • Dust in flour, coat in egg, then roll in panko until well covered in crumbs.
  • Heat 1-2cm oil in a pan. Fry the pork in batches until golden all over.
  • Drain on kitchen paper.
  • Spread half the bread liberally with mayonnaise and top with fillets.
  • Drizzle over some BBQ or soy sauce and top with cabbage.
  • Finally, top with remaining bread, slice and enjoy while it’s hot.

 

WHY NOT…

… use smoked pork neck steaks instead of fillets.

… mix the crumbs with sesame seeds or desiccated coconut.

… add some punchy flavours to the beaten egg, such as soy sauce, crushed garlic, or miso paste.

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