Ingredients
Scale
- 2 (4 ounce) boneless pork chops (about ½” thick)
- ⅔ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/4 cup italian breadcrumbs
- salt and pepper to taste
- 2 cup vegetable oil for frying
- 4 slices soft, milk bread, crusts removed
- 1/2 cup tonkatsu sauce
- 1/4 cup mayonnaise
- 1 cup very finely shredded green cabbage
Instructions
- Fill a tall pot with about 1 ½” of oil and preheat to 325˚F.
- Season the pork chops generously with salt and pepper on both sides.
- Dredge each pork chop in flour until fully coated, shaking off any excess.
- Dip each pork chop in the beaten egg, ensuring it is fully coated, then dredge in the mixture of panko and Italian breadcrumbs, shaking off excess.
- Place the coated pork chops on a baking sheet lined with a cooling rack and refrigerate for 30 minutes (optional, but recommended for better coating adherence).
- Carefully remove the pork from the refrigerator and drop each chop into the hot oil, frying for 3 ½ to 4 minutes until golden brown and cooked through.
- Remove the pork chops from the oil and transfer them to a cooling rack set on a baking sheet. Season with salt.
- Spread mayonnaise on the slices of bread. Place ½ cup of shredded cabbage on two of the slices.
- Top each pile of cabbage with a fried pork chop and drizzle with tonkatsu sauce. Close with the remaining bread slices.
- Gently press down on the sandwiches, slice each in half, and serve.
Notes
Chilling the coated pork chops enhances the crispness of the breading during frying.
Feel free to adjust the amount of tonkatsu sauce according to your taste.
Serve with pickled vegetables for a traditional accompaniment.
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 1g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.