Japanese Tonkatsu Sandwiches
- 4 pork loin chops
- 2 cups Panko breadcrumbs
- 1 tablespoon olive oil
- 2 eggs, beaten
- 1 cup flour
- 2 cups shredded green cabbage
- juice of half a lemon
- 2 tablespoons ketchup
- 2 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maple syrup
- 3-4 tablespoons Dijon mustard
- 8 slices white bread, toasted
These delicious pork cutlet sandwiches are inspired by a classic dish from Japan, the host country for the 2021 Summer Games. They’re perfect to enjoy while watching the events! Recipe by Ariana Feygin
Heat oven to 400 F.
Using a meat tenderizer, pound the pork chops and season each side with salt and pepper.
Heat oil in a skillet over medium-high heat and add the breadcrumbs, stirring frequently until they are an evenly toasted golden bread. Create a cutlet breading assembly line: add the flour to one shallow container, the beaten eggs to another container and the toasted breadcrumbs to the third container. Dredge each pork chop in the flour first, then the egg and finally coat in breadcrumbs. Place the cutlets onto a wire rack over a baking sheet and bake for 20 minutes.
In the meantime, make the katsu sauce by combining the ketchup, oyster sauce, Worcestershire sauce and maple syrup in a small bowl. Toss the green cabbage in lemon juice, salt and pepper to taste.
To assemble the sandwiches, spread a generous amount of the katsu sauce on one slice of the toasted bread, then add a handful of the green cabbage. Cut the pork cutlet to fit onto the slice of bread and place on top of the cabbage. Spread Dijon mustard on the second slice of bread and place on top of the sandwich, pressing down to compact all the ingredients. Repeat with remaining sandwiches. To make the sandwiches easier to eat, cut off the crusts and slice diagonally, securing each sandwich half with a toothpick.