ingredient
Pork ribs 2 pieces (2~2.5cm thick)
4 slices of toast (medium thickness)
Salt to taste
Black pepper to taste
Flour 50g
Japanese bread flour (Panko) 50g
1 egg
Shredded cabbage to taste
Pork chop sauce to taste
The dough coat consisting of flour, egg mixture and Japanese bread flour, fried to golden pork chops, soaked in sour and sweet pork chop sauce, stacked with shredded cabbage, sandwiched between two pieces of soft white toast, not greasy and layered, super satisfying under one bite. The home-cooked and delicious Katsu Sando sandwich, which can be used for breakfast or lunch, is a popular menu in Japanese cuisine.
Preparation steps:
1 cabbage shredded, rinsed with water a few times, drained and set aside.
2 pots, no oil, sauté sesame seeds over medium-low heat and then remove and grated.
3 Mix pork chop sauce with grated sesame seeds.
4 Use a knife to cut the fascia of the outer ring of the pork, and then use a rib breaker or fork to cut the fiber by poking a hole in the meat.
5 Processed pork chops, sprinkle salt and pepper on both sides and let stand and marinate for 20 minutes.
6 in one pot, without oil, sauté the bread flour over medium-low heat until golden brown and remove.
7 Pork chops are wrapped in flour and egg mixture in order, then bread flour and egg liquid are wrapped again, and finally bread flour is evenly wrapped.
8 pigs are discharged into the fryer, fried at 160 degrees for 6 to 7 minutes, and then fried at 190 degrees for 3 to 4 minutes before removal.
9 Fried pork chops evenly dipped in the prepared pork chop sauce.
10 handfuls of pork chops dipped in pork chop sauce, place on toast, spread with shredded cabbage, and cover with another slice of toast.
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