Extra Crispy Katsu Sando Toastie
Extra Crispy Katsu Sando Toastie
Ingredients
- 400g (about 2) pork loin fillets
- 45g plain flour
- 2 eggs
- 2 tbsp KEWPIE Sriracha Mayonnaise
- 2 tbsp milk
- 50g (1 cup) panko breadcrumbs
- Vegetable oil, for shallow frying
- ¼ wombok (Chinese cabbage), shredded
- ¼ purple cabbage, shredded
- 1 carrot, peeled, cut into matchsticks
- ½ red onion, thinly sliced
- 8 thick slices white bread, crusts removed
- Bought Tonkatsu sauce
- KEWPIE Sriracha Mayonnaise, to serve
- Pickled ginger, to serve
- Sesame seeds, toasted, to serve (optional)
Instructions
- 1
Place pork on a chopping board. Use a meat mallet to gently flatten fillets. Place flour on a plate. Whisk egg, mayonnaise and milk in a shallow bowl. Coat pork in flour, shaking off any excess. Dip in egg and then breadcrumbs, pressing firmly to coat. Repeat with egg and panko to double coat.
- 2
Add oil to a frying pan to come 1cm up the side of the pan. (When the oil is ready, a cube of bread will turn golden in 15 seconds). Add pork and cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cut each piece in half.
- 3
Place cabbage, carrot and onion in a bowl. Toss to combine.
- 4
Heat a frying pan over medium-high heat. Spread each slice of bread with mayonnaise. Top 4 bread slices with a piece of pork, a small handful of cabbage mixture and a drizzle of Tonkatsu sauce. Top with remaining slices of bread. Spread with mayonnaise. Cook each side until golden.
- 5
Serve with KEWPIE Sriracha Mayonnaise, to serve, Pickled ginger, to serve and Sesame seeds, toasted, to serve (optional), if using.
