Name: Katsu Sando: Make your own schnitzel sandwich!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 pork cutlets; a pinch of salt; a pinch of shichimi togarashi; 50 ml cream; 1 egg; 50 g flour; 100 g panko; plenty of oil; 8 slices of shokupan; 4 tbsp tonkatsu sauce; 4 tsp Japanese mustard; 2 leaves of white cabbage; a little fresh chives

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Katsu Sando, the Japanese cutlet sandwich, is not only a culinary highlight, but also quick to prepare and ideal for on the go. With an extra dash of flavour from Shichimi Togarashi and a crispy Panko coating, it brings together the flavours of Japan in a delicious, handy format.

Katsu Sando is the perfect combination of a savoury, crispy pork cutlet and soft, mild white bread. This Japanese sandwich is not only a popular street food, but also a great option for a quick lunch or a snack on the go.

The use of shichimi togarashi gives this recipe an extra spicy kick that sets it apart from classic tonkatsu sandwiches. Whether at home or on the go – Katsu Sando is always a good choice!

Sandwiches in Japan

Sandwiches, known as “Sando” in Japan, are far more than just a quick lunch. They have established themselves in Japanese culture as a versatile and creative meal. Particularly popular are combinations such as the Katsu Sando, the Tamago Sando (a fluffy egg salad sandwich) and the Yakisoba Pan (a roll filled with stir-fried noodles).

Japanese sandwiches are characterised by their simple preparation and harmonious flavour, which is often enhanced by high-quality, local ingredients. Sando culture in Japan combines traditional flavours with practical, modern meals that can be enjoyed both at home and on the go.

What makes this Katsu Sando recipe special is the use of shichimi togarashi, a Japanese spice blend that gives the pork cutlets a pleasant heat and extra flavour.

The crispy panko coating ensures that the meat stays beautifully crispy on the outside, whilst remaining tender and juicy on the inside. Another advantage: this sandwich is quick to prepare and is perfect as a snack on the go or as a filling meal between meals.

The combination of crispy tonkatsu, fresh white cabbage and the spicy tonkatsu sauce makes this sandwich a real highlight.

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Tonkatsu Sauce ist einfach unverzichtbar! Diese reichhaltige, süßliche Würzsoße mit vollmundigen Geschmack passt natürlich am besten zu Tonkatsu Schweineschnitzel, kann aber auch zu Okonomiyaki und…

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Make your own katsu sando: Here’s how

Katsu Sando is straightforward to prepare and requires just a few ingredients that complement each other perfectly. With the right breadcrumb coating and frying, the pork cutlet becomes beautifully crispy and juicy at the same time. Here’s what you need and how to proceed:

4 pork cutlets
8 slices of shokupan or white bread
100 g panko
2 leaves of white cabbage
4 tbsp tonkatsu sauce
4 tsp Japanese mustard
Shichimi togarashi
50 ml cream
1 egg
50 g flour
Chives (optional)

Once the pork cutlets have been breaded, it’s time to fry them until crispy and golden brown. To do this, choose a pan that is deep enough for the oil to fully cover the cutlets. Alternatively, you can use a deep fryer if you have one. Heat plenty of oil in the pan or deep fryer to around 170°C – this is the ideal temperature to ensure the coating becomes nice and crispy whilst the meat remains juicy inside. If you don’t have a thermometer, you can test the temperature by dropping a small piece of panko into the oil: if it sizzles immediately and rises to the surface, the oil is hot enough.

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Gently slide the breaded pork chops into the hot oil to avoid splattering. Fry each chop for about 4 minutes on each side until the coating turns a golden brown colour. Be careful not to move the chops whilst frying so that the coating doesn’t come away.

How to make Katsu Sando yourself – recipe

Once you have fried both sides evenly, carefully lift the cutlets out with tongs or a slotted spoon and leave them to drain on a plate lined with kitchen paper. The paper will soak up any excess oil, ensuring the cutlets stay nice and crispy. Repeat the process with the remaining cutlets.

Tip

If you have any leftover tonkatsu, you can reheat it in the oven the next day to make it crispy again. Simply bake at 180°C for 10 minutes, and you’ll have a quick, delicious katsu sando for the next day!

Once the cutlets have drained, you can lightly salt them or sprinkle them with extra shichimi togarashi to further intensify the flavour.

What goes well with Katsu Sando?

Katsu Sando is an excellent choice for a Japanese Bento as it is filling and easy to transport. Pair it with classic side dishes such as Tsukemono (pickled vegetables) or a small salad of Wakame and cucumber.

A portion of Onigiri (rice balls) or a few Gyoza also go well with it and round off the Bento’s flavour. A light drink such as green tea or a refreshing bottle of mugicha completes the Bento set. This gives you a balanced meal that is not only delicious but also practical for on the go.

Do you have any questions about the Katsu Sando recipe, or would you like to share your successes with the community? Simply leave a comment below this post. Have fun experimenting and enjoy!

Katsu Sando

serves 4 | 20 minutes | 515 kcal

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Katsu Sando, the Japanese cutlet sandwich, is not only a culinary highlight, but also quick to prepare and ideal for on the go. With an extra dash of spice from shichimi togarashi and a crispy panko coating, it brings the flavours of Japan together in a delicious way.

Ingredients (serves 4)

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For the tonkatsu cutlets:
4 pork cutlets (boneless or bone-in)
a pinch of salt
a pinch of shichimi togarashi (im Shop ansehen)*
50 ml cream
1 egg
50 g flour
100 g panko (im Shop ansehen)*
plenty of oil (e.g. rapeseed oil)

For the sandwich:
8 slices Shokupan (white bread or sandwich toast are also fine)
4 tbsp Tonkatsu sauce (im Shop ansehen) *
4 tsp Japanese mustard (im Shop ansehen)*
2 leaves white cabbage (alternatively, pointed cabbage or Chinese cabbage)
a little fresh chives (optional)

Preparation (20 minutes)

Step 1

Prepare the ingredients for the delicious Katsu Sando.

Step 2

First, we’ll take care of the meat: The pork cutlets if necessary cut off the bone (Tip: the bone can possibly be reused for a Ramen stock). Then place some cling film (or baking paper) over the chops and flatten them slightly with a rolling pin or meat tenderiser to make the meat tender. The chops should be about 2 cm thick. Then season the chops on both sides with salt and shichimi togarashi and rub them in briefly.

Passaggio 3

Next, we set up a breading station with 3 bowls: To do this, whisk the egg with the cream in a small bowl. We also need a bowl of flour and another shallow bowl of panko breadcrumbs.
Coat the pork in flour on both sides. Then dip both sides into the egg and cream mixture. Next, place it in the panko and coat it all over. Tip: It’s best to press the chop down slightly into the panko with the flat of your hand so that the coating sticks well to the meat.

Step 4

Pour plenty of oil into a frying pan so that the cutlets are submerged (Tip: Alternatively, you’re welcome to use a deep fryer! This ensures the breadcrumb coating browns evenly and the meat stays even juicier). Heat the oil to 170°C and fry the breaded pork cutlets for 4 minutes on each side. Place the cooked tonkatsu cutlets on kitchen paper to drain.

Step 5

Slice the leaves of the cabbage into thin strips.

Step 6

Spread Tonkatsu sauce on the inside of one slice of bread. Spread Japanese mustard on the other (optionally sprinkle some chopped chives on top).
Place a layer of finely sliced white cabbage on the bread.

Step 7

Place one of the cooked cutlets on each slice of bread.
Place the second slice of bread on top and press down gently. Then trim the crusts off the sandwiches. Tip: It’s best to always trim the opposite sides, so they don’t end up crooked and lopsided ;).

Step 8

Cut each sandwich in half. Arrange the two halves of the sandwich on a plate and serve immediately. Katsu Sando is traditionally enjoyed without any side dishes, but can be served with a little Japanese mustard or additional slices of pickled vegetables.