Southern Style Katsu Sando
[ This post is part of a paid collaboration with Paxo/Bisto ]
Unless you have been living under a rock… it’s impossible to miss the Katsu Sando. I love them and with this lockdown, I’m missing them like mad so I thought I’d make them at home and created a Southern US Style Katsu Sando.
I fakeaway’d this Sando with the help of Bisto Southern Style gravy & Paxo Southern Fried Bread Crumbs. They are kinda easy to make, heaps of fun to eat and so insta-worthy.
Southern Style Katsu Sando
Gravy Mayo:
2tbs Bisto Southern Style Gravy Granules
200ml Mayonaise
Pork Katsu Cutlets
4 Pork Loin Steaks
2tsp Salt
1Tbs Sugar
200g Plain Flour
1/2tsp Salt
2 Eggs
2tbs Vegetable Oil
1 Tub Paxo Southern Fried Bread Crumbs
To assemble
8 slices of white bread
Red Cabbage finely sliced and salted. dressed with a splash of vinegar.
Make a Gravy Mayo
Mix Bisto Southern Style Gravy granules with 2tbs boiling water. Leave to cool. Then mix with a 200ml of Mayo. Stir to combine and pop in the fridge until you are ready to assemble.
Pork Katsu Cutlets:
Mix the sugar and salt in a bowl. Season the pork loin steaks. Set aside for a few minutes.
You need three shallow bowls.:
Flour Bowl: Mix the plain flour and a 1/2 teaspoon of salt.
Egg Bowl: beat the eggs with 2 tbs of vegetable oil mix to combine
Crumbs Bowl: Pour your Paxo Southern Fried Bread Crumbs in.
Coat your steaks: Dredge in flour, then in the eggs and finally in the Paxo.
Place on a baking tray with a rack. This will let both side cook without going soggy.
Bake in an oven for 20 minutes at 200 (Fan)
Assemble your Sandos:
Take two slices of thick white bread
Smear both pieces with Gravy Mayo
Then place the pork cutlet on top of one slice of bread.
Top with some pickled red cabbage.
Top with the other slice of bread. Cut the crusts off and slice in half. Enjoy!
