Tonkatsu Bun
A Japanese-inspired take on the classic pork cutlet sandwich. Crispy tonkatsu served on a soft bun with shredded cabbage and a tangy sauce.
Ingredients
- ●4 Pork cutlets
- ●1 cup All-purpose flour
- ●1 cup Panko breadcrumbs
- ●1 Egg
- ●1/2 cup Milk
- ●1/2 cup Tonkatsu saucestore-bought or homemade
- ●4 Soft buns
- ●1 cup Shredded cabbage
Instructions
- 1
Season the pork cutlets with salt and pepper.
- 2
Dredge the pork cutlets in flour, shaking off excess.
- 3
Dip the floured pork cutlets in the beaten egg, making sure they're fully coated.
- 4
Dip the egg-coated pork cutlets in the Panko breadcrumbs, pressing the crumbs onto the meat to help them stick.
- 5
Heat about 1/4 inch of vegetable oil in a large frying pan over medium-high heat.
- 6
Add the breaded pork cutlets to the pan and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Transfer the cooked pork cutlets to a plate and let them rest for a few minutes.
- 8
Meanwhile, toast the soft buns by grilling them lightly or baking them in the oven for a few minutes.
- 9
Assemble the Tonkatsu Buns by spreading a layer of tonkatsu sauce on the bottom bun, followed by a slice of pork cutlet, some shredded cabbage, and finally the top bun.
- 10
Serve immediately and enjoy!