Tonkatsu is a traditional Japanese dish, but it can be remixed in a variety of ways! Try out this tonkatsu-inspired sandwich featuring fried pork chops topped with a tangy cabbage-scallion blend and doused with a TRUFF original katsu sauce.
4 cups vegetable or canola oil for frying
4 boneless pork loin chops
1 cup all-purpose flour
1 teaspoon salt
2 eggs, beaten
1 tablespoon rice wine or mirin
2 cups panko bread crumbs
1 cup green cabbage, shredded
1/2 cup scallions, shredded
1 1/2 teaspoon lemon juice
8 slices thick white bread, toasted
TRUFF KATSU SAUCE:
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons TRUFF Signature Black Truffle Hot Sauce
TRUFF Pork Katsu Sandwich
- In a medium bowl, combine ketchup, Worcestershire sauce, brown sugar, and TRUFF Signature Black Truffle Hot Sauce, and whisk until blended. Keep the sauce refrigerated until ready to serve.
- Heat the oil in a large pot or deep fryer over medium-high heat.
- Pat pork chops dry with paper towels. Using a meat mallet, gently pound the pork chops until they are approximately one inch thick.
- Set up your breading station by placing flour and salt in one medium bowl, eggs and wine in another bowl, and panko in a third.
- Coat pork chops in flour, shake off any excess, then dip them in the egg mixture. Lastly, coat chops in breadcrumbs and press with your hands to adhere.
- Once the oil reaches 350°F, carefully add the chops to the hot oil. Fry for 12-15 minutes until golden brown and the internal temperature reaches 145°F.
- Remove chops from the oil and set them aside on a wire rack to drain.
- While the chops are resting, place shredded cabbage, scallions, and lemon juice in a medium bowl and toss to combine.
- Spread katsu sauce over toasted bread slices and top with pork chops and slaw.
- If needed, secure sandwiches with toothpicks and slice them in half.