PORK KATSU SANDO WITH HEARTY WINTER GREENS

Pork Katsu Sando with Hearty Winter Greens image

"Katsu" is a Japanese panko breaded cutlet, usually pork or chicken. It's typically served with "tonkatsu," a zesty brown sauce, and rice. You can also find a sandwich version, served on shokupan, Japanese milk bread, with tonkatsu sauce, and sometimes a finely shredded cabbage salad served on the sandwich or on the side. This is my take on the sandwich version. I serve it on brioche with a spicy mayo, in place of the traditional tonkatsu sauce, and a hearty winter green salad instead of cabbage.

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 19

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Ingredients

Two 5- to 6-ounce boneless pork loins, trimmed with about 1/4-inch fat remaining
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup mayonnaise, preferably Kewpie
1 1/2 tablespoons rice wine vinegar (1 tablespoon plus 1 1/2 teaspoons)
2 teaspoons gochujang
1 teaspoon sugar
1 teaspoon prepared wasabi
1 cup canola oil
Four 3/4-inch-thick slices brioche or Pullman loaf
2 tablespoons extra-virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup finely julienned yellow endive
1 cup frisee
1 cup chopped mustard greens

Steps:

For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.