Katsu Sando

Prouduct: Chickpea Crumbs 

Servings per recipe: 4 

Nutritional Information per serving:  

Ingredients: 

• 1 Cup Just About Foods Chickpea Crumbs 
• ¼ cup all-purpose flour  
• 2 eggs 
• 4 boneless pork loin chops about ½” thick 
• Salt and pepper 
• 3 cups vegetable oil 
• 4 slices Japanese milk bread 
• 1 cup thinly shredded green cabbage. 
• 2 teaspoon Dijon mustard 
• 2 tablespoon tonkatsu sauce, plus more for serving  

Instructions: 

To prepare the pork chops, make a couple of slits on the connective tissue between the meat and the fat to help the meat stay flat while cooking. Season it with salt and pepper. 

Prepare the breading station by pouring the Just About Foods Chickpea Crumbs into a wide plate and whisking the eggs into another wide bowl and placing All-Purpose in a shallow dish.  

Dredge the meat in flour and remove excess, then, dip in the beaten egg and finally cover with the chickpea crumbs, pressing them into the meat to make sure it is well breaded. Repeat for each pork chop.  

Preheat oil to 355°F and fry until golden brown on both sides, approximately 4-6 minutes per side. Put the meat on a cooling rack to drain any excess oil. 

Cut off the crust of the Japanese milk bread.  

To assemble the Sando, spread 1 teaspoon of Dijon mustard on top of one bread slice, spread 1 tablespoon of Katsu sauce on the top of other bread slice and add approximately ½ cup of shredded cabbage on top. Add 2 pork chops on top of the cabbage and top it with the other bread, with the mustard facing the tonkatsu. Repeat for the other sandwich.  

Place a weight over the sandwiches (you can use a plate) for 5 minutes. Wrap the sandwiches with parchment paper and cut them in half.  

Serve with extra Katsu sauce and enjoy!