Crispy Japanese Pork Katsu Sando on Fluffy Milk Bread Step-by-step instructions

Before you start

Before starting, ensure the pork chops are dry and at room temperature (take them out of the fridge 20 minutes before cooking). Set up your breading station with three shallow dishes: flour, beaten egg, and panko.

Have a wire rack ready over a baking sheet for resting the fried cutlets. Measure out the tonkatsu sauce and have the cabbage shredded. Prepare the bread by buttering one side of each slice. Finally, heat the oil to 350°F (175°C) using a deep-fry thermometer for accuracy.

Instructions

Prep and Bread

1. 1Prepare the Pork Cutlets
   Pat the pork loin chops dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Set up three shallow dishes: one with the flour, one with the beaten egg, and one with the panko breadcrumbs. Let it rest for 3 minutes before slicing.
   Look for The pork is seasoned and the breading station is ready.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Scoring the fat prevents the cutlets from curling during frying.
2. 2Bread the Cutlets
   Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten egg, letting the excess drip off. Press the chop firmly into the panko breadcrumbs, turning to coat evenly and pressing gently so the crumbs adhere. Place the breaded cutlets on a plate and let them rest for 5 minutes while the oil heats.
   Look for The cutlets are evenly coated with panko and no bare spots remain.
   Tip Pressing the panko helps create a craggy crust that fries up extra crisp.
3. 3Heat the Oil
   Pour the oil into a heavy-bottomed pot or Dutch oven to a depth of about 1 inch. Heat over medium-high until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature, adjusting the heat as needed to keep it steady.
   Look for The oil shimmers and a breadcrumb dropped in sizzles immediately.
   Tip If the oil is too hot, the crust will brown before the pork cooks through.

The pork chops are seasoned, scored, and coated with a layer of flour, egg, and panko. The breading should cling evenly, with no bare spots. The oil is heating to 350°F (175°C) and the breading station is clean and organized. The cutlets are resting on a plate, ready for the hot oil.

Fry and Rest

4. 4Fry the Cutlets
   Gently lower one breaded pork chop into the hot oil. Fry for about 2 1/2 minutes per side, or until golden brown and crispy, turning once with tongs. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer. Transfer to a wire rack set over a baking sheet and let rest for at least 3 minutes before assembling.
   Look for The crust is deep golden brown and crisp, and the pork is cooked through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pot; fry in batches if needed to keep the oil temperature steady.
5. 5Rest the Cutlets
   Let the fried cutlets rest on the wire rack for 3 minutes. This allows the juices to redistribute, ensuring a moist and tender bite. While they rest, prepare the bread and cabbage.
   Look for The cutlets are resting and the crust stays crisp on the rack.
   Tip Resting is essential for juicy pork; do not skip it.
6. 6Butter the Bread
   Spread the softened butter evenly over one side of each slice of shokupan bread. Place the bread buttered side down on a clean work surface.
   Look for All four slices are buttered on one side.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Buttering the outside gives a golden, buttery toast when the sandwich is pressed.

The cutlets are frying in hot oil, sizzling as the panko turns golden brown. The kitchen smells of toasted breadcrumbs and savory pork. After frying, the cutlets rest on a wire rack, letting excess oil drip away and the crust stay crisp. The internal temperature has reached 145°F (63°C).

Assemble and Serve

7. 7Assemble the Sandwich
   Spread the mustard on the unbuttered side of two slices of bread. Dip each rested cutlet into the tonkatsu sauce, turning to coat both sides. Place a cutlet on top of the mustard, then pile the shredded cabbage evenly over the cutlet. Top with the remaining bread slices, buttered side up.
   Look for The sandwich is stacked with saucy cutlet and a mound of cabbage.
   Tip Dipping the hot cutlet into the sauce helps it soak in without making the bread soggy.
8. 8Slice and Serve
   Using a sharp knife, trim any crusts if needed, then slice the sandwich into three neat rectangles. Serve immediately while the cutlet is still crispy and the bread is soft.
   Look for The sandwich slices cleanly, showing the juicy pork and crisp crust.
   Tip A serrated knife works best for cutting through the crust without squishing the bread.

The sandwich is assembled with buttered bread, mustard, a sauce-dipped cutlet, and a pile of crisp cabbage.

The top slice of bread is placed buttered side up, and the sandwich is sliced into neat rectangles. The cutlet is still warm, the bread is soft, and the cabbage adds a fresh crunch.

Common mistakes

A common mistake is not scoring the fat cap, which causes the pork to curl up during frying and cook unevenly. Another is overcrowding the pan, which drops the oil temperature and results in greasy, soggy cutlets.

Also, be careful not to over-bread the pork: shake off excess flour and egg to avoid a thick, doughy coating. Finally, do not skip the resting time after frying; cutting into the cutlet too soon will cause the juices to run out, leaving the meat dry.

How to tell it’s done

The pork cutlets are done when they are golden brown and crispy on the outside, and the internal temperature reaches 145°F (63°C) on an instant-read thermometer. Let them rest for at least 3 minutes before slicing to allow the juices to redistribute.

The bread should be soft and slightly toasted from the butter, and the sandwich should slice cleanly without the filling spilling out. The cabbage should remain crisp, and the tonkatsu sauce should be visible as a glossy layer on the cutlet.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part