There are few things we love more than taking boneless meat, coat it with flour, beaten eggs and breadcrumbs, and then fry it. Judging by the wide variations that exist from country to country, I guess we are not alone. From the famous schnitzel, to the not-so famous escalope, to our South American favorite milanesa, we took an interest to the Japanese version tonkatsu.
In modern times, Japanese cuisine have picked up influences from Europe, and all dishes that has these Western influences go by the name of yōshoku. These dishes are often eaten with spoons or bread. A great symbol of these cultural shifts is the Katsu Sando, a variation of tonkatsu but as a white bread sandwich filling.
One thing that is for sure is that in modern-day Tokyo, these babies are everywhere to be found, from the corner store to large food halls, to varying quality. While this Japanese pork cutlet sandwich is a sandwich that can be played around with, we decided to stick to the basics, and let you do the playing. If you want, you can add cabbage, tomatoes, or cheese. Whatever you see fit.
Mayonnaise, to taste. If you can get a hold of Japanese Kewpie mayo, even better
Mustard, to taste
Tonkatsu sauce, to taste
In This Recipe
Wash the pork chops first and let them rest while you prep everything you need. When you are ready, season both sides of the chops with a little salt and pepper before sprinkling flour gently over them. Then, proceed to dip the chops into the beaten eggs and then to the breadcrumbs. Make sure all sides are coated.
Heat up about 1.25 cm / half an inch of oil into a large frying pan over medium high heat, and fry the chops until they are golden brown and cooked through. Leave the temperature as is and flip them once, about a minute on each side.
Leave the chops to drain on a paper towel while you start to toast the bread. Put one spread of mayonnaise of one slice and the mustard on the other. Then put the Tonkatsu sauce on the chops before putting it all together.