Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash your hands thoroughly after handling raw meat to avoid cross-contamination.
Take 4 pork shoulder slices, stack them, fold in half, sprinkle with salt and pepper on top, flip and sprinkle again. Repeat with the other 4 slices to make 2 thick cutlets.
Watch out
Stack the slices evenly, otherwise uneven thickness will affect cooking.
Coat the cutlets evenly with bread flour on all sides, shake off excess, dip in egg wash, and then coat with bread crumbs, pressing gently to make sure they adhere.
Watch out
Apply only a thin layer of flour, otherwise the texture will become heavy.
Hot oil may splatter. Use a spatula to gently place the cutlet into the pan, never drop it in by hand.
Pour oil about 1cm deep into a pan, heat over medium. Use a spatula to place the cutlet in, fry until the bottom turns light golden, flip, lower heat and cook for 2 minutes, flip again and cook for 1 minute until golden and cooked through, then drain on a wire rack.
local_fire_departmentMedium to low heat, about 4 minutes in totalWatch out
Do not let the oil get too hot, and since the cutlet is thick, fry on low heat long enough, otherwise the outside will burn while the inside remains raw.
In a bowl, add 1 tbsp Tonkatsu sauce, 1 tbsp ketchup, 1 tsp honey, and 0.5 tbsp soy sauce. Whisk well until combined.
Watch out
Get the sauce proportions right, otherwise an unbalanced sweet and salty taste will affect the cutlet flavor.
Take 4 slices of sandwich bread and trim the edges. Spread mayonnaise evenly on two slices, and add Dijon mustard on one. Brush the sauce onto the fried cutlet, place it on the bread, cover with the other slice, and wrap tightly with plastic wrap.
Watch out
Mayonnaise must be spread evenly on the bread, otherwise the bread will absorb the juices and become soggy.
When slicing with a sharp knife, hold the sides firmly to prevent the blade from slipping and cutting your fingers.
Cut the wrapped sandwich in half directly through the plastic wrap, showing the multi-layered cutlet cross-section, and plate to serve.
Watch out
Cut through in one motion without sawing back and forth, otherwise the sandwich will be crushed.
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