Katsu sando
Katsu Sando (カ ツ サ ン ド) is the Japanese sandwich made with pork cutlet (tonkatsu) and soft white bread. It is a preparation that is part of the yoshoku cuisine. In Japan it is possible to find it in many places, especially at konbini (supermarkets open 24 hours). INGREDIENTS - 1 slice of pork (loin or fillet) at least 2 cm thick - 2 slices of toasted white bread - 1 tablespoon of Japanese Kewpie mayonnaise (or normal mayonnaise) - 1 teaspoon Japanese mustard (or Dijon mustard) - 1 teaspoon of olive oil - salt - pepper - fry oil - finely chopped lettuce and cabbage - 1/2 lemon juice - flour - 1 egg - panko (Japanese breadcrumbs, if you don't have it ready the recipe is here) -tonkatsu sauce
PREPARATION - In a bowl, season the salad and cabbage with a pinch of salt, olive oil and lemon juice. Mix and set aside. - In a bowl, mix together the mayonnaise and the mustard. Keep it aside. - Make small diagonal cuts on the meat on both sides (so that it cooks better). Season with salt and pepper on both sides. - Flour the meat, removing excess. - Beat the egg and dip the meat in it. - Pass the meat in the panko. Press with your fingers to adhere well. - Fry the meat in the frying oil. The cutlet must be golden on both sides. Once cooked, remove the excess oil leaving the cutlet to rest on kitchen paper. - Spread the mayonnaise and mustard sauce on both slices of toasted bread. - Put the salad dressed only on a slice of bread. - Put the cutlet on the bread with the salad and close with the other slice, forming the sandwich. - Cover with a kitchen cloth and press the sandwich with the palms of your hands, so as to flatten it slightly and make it compact. - Cut the sandwich in two with a well-sharpened knife. Serve immediately or keep for a packed lunch.
(This article contains affiliated links)