Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Katsu Sando
A Japanese breaded pork cutlet sandwich on soft white bread with shredded cabbage, tonkatsu sauce, and a thin layer of mayonnaise.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Pat the pork dry and lightly pound to an even thickness. Season both sides with salt and pepper.
- 2
Place the flour, beaten egg, and panko in three shallow dishes. Coat each cutlet in flour, dip in egg, then press firmly into panko so the crumbs adhere.
- 3
Heat the oil in a skillet over medium heat. Fry the cutlets for 3 to 4 minutes per side, until deep golden and cooked through to 145 degrees F. Drain on a rack.
- 4
Trim the crusts from the bread if desired. Spread a thin layer of mayonnaise on each slice.
- 5
Brush the fried cutlets generously with tonkatsu sauce and place each on a slice of bread.
- 6
Top with shredded cabbage and the remaining bread slices. Press gently, let rest for 2 minutes, then cut each sandwich in half to show the cross-section.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving965
Calories
15 g
Protein
67 g
Carbs
71 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Katsu sando is a Japanese yoshoku sandwich that turns a crisp breaded cutlet into a compact convenience-store and cafe classic. The defining image is the clean cross-section: soft white bread, golden cutlet, dark sauce, and a thin layer of cabbage.
Listahan note
This version keeps the sandwich home-cook friendly with shallow frying, soft white bread, bottled tonkatsu sauce, and a short rest before cutting so the cross-section stays neat.
Technique cues
- Press the panko firmly onto the cutlet so the coating survives frying and slicing.
- Drain the cutlet on a rack instead of paper towels to keep the bottom crisp.
- Let the assembled sandwich rest for two minutes before cutting; the sauce sets slightly and the bread grips the filling.
Technique notes
- A square, straight cut through the center is part of the appeal. Use a sharp serrated knife and wipe it between sandwiches.
- Do not overload the cabbage. The sandwich should read as cutlet-first, with cabbage adding freshness and crunch.
- If the pork is thicker than half an inch, pound it evenly so the coating browns before the interior overcooks.
Ingredient swaps
- pork cutlet
- chicken cutlet — Cook to the proper doneness for chicken and keep the same breading method.
- soft white bread
- soft square sandwich slices — The key is a soft, fine crumb that compresses cleanly around the cutlet.
- shredded cabbage
- very thin lettuce — Use only a small amount so the cutlet remains the visual center.
Serve alongside
- quick cucumber salad
- shredded cabbage salad
- plain potato chips
- cold green tea
- sparkling water
- iced roasted green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Katsu sando is best eaten soon after assembly.
- Store leftover fried cutlets separately from bread and cabbage, then re-crisp before making another sandwich.
Equipment
- shallow skillet
- wire rack
- sharp serrated knife
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