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Katsu Sando with Japanese Slaw

Katsu Sando with Japanese Slaw – Recipe

Everyone loves a schnitzel sandwich — crunchy crumb, juicy pork cutlet, soft white bread, and a creamy slaw.

Try our no-fuss take on the classic Japanese katsu sando — meaning crispy fried cutlet sandwich — for a new fusion addition to your sandwich menu.

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Ingredients per serve

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What you need

Everyone loves a schnitzel sandwich — crunchy crumb, juicy pork cutlet, soft white bread, and a creamy slaw.

Try our no-fuss take on the classic Japanese katsu sando — meaning crispy fried cutlet sandwich — for a new fusion addition to your sandwich menu.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Set out three large bowls, and place seasoned flour in the first. Whisk together eggs and 100ml of water in the second. Combine panko crumbs, garlic powder and sesame seeds in the third.
    • Prepare the pork steaks with a meat mallet.
    • Crumb the pork steaks with seasoned flour, egg wash, and panko crumbs in that order.
    • Cover and refrigerate for 15 minutes. Deep fry until golden and cooked through. Drain.

  3. Slaw

    • Toss together the shredded cabbage, pickled ginger, shaved radish, and chopped green onions.
    • Combine HELLMANN'S Real Mayonnaise and 100 ml of water. Fold through the slaw.

  4. To Serve

    • Top the sliced bread with extra HELLMANN'S Real Mayonnaise, then stack with schnitzel and slaw. Serve with lemon or lime wedges.
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