- 4 pork cutlets (about 1 pound)
- Kosher salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 1/4 cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
- 2 tablespoons unsalted butter, softened
- 8 slices of white sandwich bread
- 1/4 cup tonkatsu sauce
- Dill pickles, for serving (optional)
How to make this recipe
Season the pork cutlets with salt and pepper. Put the flour, egg and <em>panko</em> into 3 separate shallow bowls. Dust the cutlets with the flour, then dip them into the egg and coat with the <em>panko</em>, pressing lightly to help the crumbs adhere.
In a large skillet, heat 1/4 inch of oil until shimmering. Fry the cutlets 2 at a time over high heat, turning once, until golden and crisp, about 3 minutes. Transfer to paper towels to drain.
Lightly butter the bread and top with the fried pork cutlets. Spoon the <em>tonkatsu</em> sauce on top of the cutlets and close the sandwiches. Cut into thirds and serve with dill pickles.