Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1/2 cup kimchi, chopped
- 1/4 cup mayonnaise
- 2 tbsp gochujang sauce
- 8 slices of white bread
- 2 tbsp butter
Special equipment needed:
- Meat mallet
- Deep fryer or large skillet
- Wire rack
- Pastry brush
Step-by-step instructions:
1. Preheat the deep fryer or large skillet to 375°F.
2. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each pork chop in the flour, shaking off any excess. Dip it in the egg, then coat it in the panko breadcrumbs. Repeat with the remaining pork chops.
5. Fry the pork chops in the deep fryer or skillet for 3-4 minutes on each side, or until golden brown and crispy. Transfer them to a wire rack to drain any excess oil.
6. In a small bowl, mix together the chopped kimchi, mayonnaise, and gochujang sauce.
7. Toast the slices of bread and spread the kimchi mayo on one side of each slice.
8. Place a pork chop on top of four slices of bread, then top with the remaining slices of bread.
9. Melt the butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
4 sandwiches
Nutritional information:
Calories: 750
Fat: 35g
Carbohydrates: 65g
Protein: 40g
Substitutions for ingredients:
- Chicken or beef can be used instead of pork.
- Whole wheat bread can be used instead of white bread.
- Sriracha sauce can be used instead of gochujang sauce.
Variations:
- Add sliced avocado or cucumber to the sandwich for extra crunch.
- Use a different type of kimchi, such as radish or cucumber kimchi.
- Make a vegetarian version by using tofu or tempeh instead of pork.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork chops to ensure they are crispy.
- Use a wire rack to drain any excess oil from the pork chops after frying.
- Spread the kimchi mayo evenly on the bread to ensure every bite has a good amount of flavor.
Storage instructions:
The sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwiches in a toaster oven or in a skillet over medium heat until heated through.
Presentation ideas:
Cut the sandwiches in half diagonally and serve on a plate with a side of pickled vegetables.
Garnishes:
Top the sandwiches with a sprinkle of sesame seeds or chopped green onions.
Pairings:
Serve the sandwiches with a side of miso soup or a green salad.
Suggested side dishes:
Pickled vegetables, edamame, or steamed rice.
Troubleshooting advice:
If the pork chops are not crispy enough, try frying them for a little longer or increasing the temperature of the oil.
Food safety advice:
Make sure the pork chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Katsu sando is a popular Japanese sandwich made with breaded and fried meat. Kimchi, a Korean fermented vegetable dish, adds a spicy and tangy twist to this classic sandwich.
Flavor profiles:
The sandwich is crispy, savory, and spicy with a tangy kick from the kimchi.
Serving suggestions:
Serve the sandwiches as a lunch or dinner option.
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Region: Korean