Crispy juicy pork cutlets sandwiched between soft pillowy bread, this Japanese Katsu Sando is a homey kind of sandwich but downright satisfying! Get over your sandwich ho-hum with this new favorite.
Once the panko is getting darker, keep shaking the pan to get even color. Once the panko is nicely brown, transfer to the tray.
Bake at 400 ºF (200 ºC) until the pork is cooked through, about 20 minutes. Remove the tonkatsu from the oven.
Spread the butter on both bread slices (butter would act as a waterproof guard so sandwich doesn’t get soggy). Spread Dijon mustard on top of butter on one side.
Cut off the crust of the bread and cut in half.
Serve the Katsu Sando on a plate or box.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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