Katsu sando
A thick crumbed pork cutlet in soft white bread with shredded cabbage and sticky sauce.
- Time35 min
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bash the pork steaks to 1.5 cm thick between sheets of cling film. Season with salt and pepper.
- 2
Coat each steak in flour, then egg, then panko, pressing firmly.
- 3
Heat the oil to 170 degrees C. Fry the pork for 4 minutes on each side until deep golden and cooked through. Drain on kitchen paper.
8 min - 4
Lightly butter the bread. Mix the mayonnaise into the cabbage.
- 5
Spread tonkatsu sauce on two slices, add the cutlets, then the cabbage. Top with the other slices.
- 6
Press gently, cut in half and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.