This pork katsu sandwich is our take on the beloved and epic katsu sando. Spicy mayo is a delicious full-flavored sauce that keeps the bread and chicken extra moist. You can use traditional panko to coat your pork or plain bread crumbs if that’s what’s in your pantry. You can fry using a countertop deep fryer or right on the stovetop in a deep pot over medium-low heat. In fact, you could even toast up your pork in an air fryer to reduce the amount of oil. Pounding the pork into a thin cutlet is key for even cooking and keeping the meat tender after frying. If you don’t have a meat pounder, you can use the back of a knife or a rolling pin. If you’re using a knife, make a cross pattern by first pounding the meat top to bottom, then left to right.
- 6 Snake River Farms Boneless Pork Loin Chops, about ¾ inch thick
- 1 tablespoon Snake River Farms Perfect Pork Rub Seasoning, divided
- 2 teaspoons kosher salt, divided
- Canola oil, for frying
- 3 large eggs
- 1 cup all-purpose flour
- 1-2, 13-ounce packages breadcrumbs or panko
- 2 cups shredded green cabbage
- ½ cup mayonnaise
- Spicy mayo, for serving
- 12 slices Japanese milk bread (we love Portland’s Tanaka Milk Bread)
- On a cutting board, pound the pork with a meat pounder or the back of a chef’s knife into a uniform thickness. If using a knife, first pound the meat from top to bottom, then left to right. If necessary, carefully shape the pork back into the size and shape of a bread slice.
- Season the pork all over with ½ tablespoon pork rub seasoning and 1 teaspoon salt.
- If using a countertop fryer, fill with oil and heat to medium-low (about 325°F).
- In a wide, shallow bowl, whisk the eggs. Place the flour in a second shallow bowl. In a third shallow bowl, combine the breadcrumbs with the remaining ½ tablespoon pork seasoning and 1 teaspoon salt.
- Dip the pork first into the flour on both sides, rubbing off any excess to make a light covering. Next, using a fork or spatula, dip into the eggs. Finally, generously coat the pork on all sides in the breadcrumb mixture. Repeat with the remaining pork.
- When the oil is hot, carefully drop the pork into the fryer, two pieces at a time, and fry until the outside is golden brown and crispy and the inside registers at least 145°F on an instant-read thermometer. Transfer to a plate and repeat with the remaining pork.
- Meanwhile, in a large bowl, toss together the cabbage and mayonnaise.
- Assemble the sandwiches by spreading spicy mayo on one or both sides of the bread. Top with a piece of fried pork and a generous pile of cabbage slaw. Close with a second slice of bread. Enjoy!