A Japanese-inspired Katsu Crispy Cutlet sandwich with crunchy shredded cabbage, pickled veggies, and an umami-rich Tonkatsu sauce.
Serves:
4
Prep time
min
Cook time
min
Total time
0 min
Serve with rice seasoned with lime zest, chives or scallions, and finely chopped cilantro.
4 Meati Crispy Cutlets, frozen
Salt and white pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground ginger
Preheat oven to 375 F.
Lightly coat Crispy Cutlets with cooking spray, then season with salt and pepper. Combine garlic, onion, and ginger in a small bowl and then season the cutlets evenly on both sides.
Bake Crispy Cutlets on a parchment lined baking sheet, about 35 minutes, until golden brown,, crisp and cooked through. Let rest 5 minutes and then cut corner to corner and toss with katsu sauce.
Tonkatsu Sauce:
1/2 cup ketchup
2 Tablespoons Worcestershire sauce
2 Tablespoons Mirin
2 Tablespoons yellow or Dijon mustard
2 Tablespoons light soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon sugar
Stir together while the Crispy Cutlets are baking.
To Serve:
Milk bread or white bread, crusts removed
Kewpie, mayo, or vegan mayo
Napa cabbage, very thinly sliced or shredded
Pickled mixed vegetables, such as giardiniera or similar
Spread a piece of bread with a thin layer of mayo. Add some sliced Napa cabbage and top with sauced Crispy Cutlets. Serve with lime rice alongside and some pickled vegetables.
