Crispy Pork Katsu Uncrustables by Highkeitasty

Ingredients

• 3 pork loin cutlets, pounded thin
• 12 slices white bread
• 1/3 cup shredded green cabbage
• 1/4 cup all-purpose flour
• 1 egg, scrambled
• 1/2 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup hoisin sauce (for sauce)
• 1/4 cup ketchup (for sauce)
• 2 tbsp worcestershire sauce (for sauce)
• 1 tbsp light brown sugar (for sauce)
• 1 tsp granulated sugar (for sauce)

Instructions

1. Whisk together hoisin, ketchup, worcestershire, brown sugar, and granulated sugar in a small bowl until smooth; set aside.
2. Season pork cutlets with garlic powder, salt, and pepper.
3. Dredge each cutlet in flour, dip into the beaten egg, and coat thoroughly with panko breadcrumbs.
4. Fry cutlets in a skillet with oil over medium-high heat for 3-4 minutes per side until golden brown and cooked through.
5. Place a small portion of cabbage and a piece of cooked pork onto the center of a slice of bread; drizzle with tonkatsu sauce.
6. Top with a second slice of bread and use a circular mold or large glass to press and seal the edges, cutting off the crusts to form the uncrustable.