| Level: | Intermediate |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup ketchup or tomato puree
- 1/4 cup honey
- 1/4 cup fig or prune jam
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup mayonnaise
- 2 tablespoons spicy Japanese mustard powder
- Zest of 1/2 orange
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 3 large eggs
- 1/2 cup panko breadcrumbs
- 2 tablespoon cornstarch
- 4 boneless skinless chicken breasts or pork cutlets, pounded thin
- 2 tablespoons unsalted butter
- 8 slices white sandwich bread
- Shredded green cabbage, for serving
Instructions
- For the tonkatsu sauce: Combine the ketchup, honey, jam, soy sauce, vinegar and Worcestershire in a small bowl and stir to mix together.
- For the karashi mayonnaise: Combine the mayonnaise, mustard and orange zest and stir to mix together.
- For the chicken or pork katsu: Arrange 3 shallow bowls or pans. In the first put the flour, seasoning with salt and pepper. In the second, add the eggs and whisk for 1 minute. In the third, mix together the panko, cornstarch and salt and pepper.
- Lay the cutlets first in the flour, dusting off any excess. Next, dredge the cutlets in the egg, again allowing the excess egg to drip away. Finally, dredge the cutlet in the panko-cornstarch mixture, applying a bit of pressure on the meat to ensure the breading sticks properly. Place on a baking sheet or platter and let sit for 5 minutes.
- In a large saute pan, heat the butter over medium heat until bubbles start to appear. Add the cutlets and pan fry until golden brown and crispy, 3 to 4 minutes per side.
- Spread half the bread slices with the tonkatsu sauce and karashi mayonnaise. Top with some cabbage, a cutlet and the remaining bread and chow down!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 973 |
| Total Fat | 31 g |
| Saturated Fat | 9 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 36 g |
| Protein | 78 g |
| Cholesterol | 359 mg |
| Sodium | 1627 mg |
Reviews
I used a pork cutlet. Unfortunately all I could really taste was mustard and orange. I’d suggest decreasing these if you were to make it. The orange could likely be totally removed at it tasted out of place with the Tonkatsu sauce.
Made this today and it was excellent. I had to make a few changes for lack of ingredients like reg bread crumbs instead of panko, plum sauce because I couldn’t find the prune jam, and I made the cabbage into a slaw, If I had to complain about something its the orange zest in the mayo mix…I just didn’t like the flavor that it gave it (but that is just my taste). I will be making this again…Also I am going to try the katsu sauce as a baste for pork ribs tomar.