House Vagyu Milk Katsu Bread Sando Recipe
Make House Vagyu Milk Katsu Bread Sando Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panko-Breaded Wagyu Cutlets
Milk Katsu Sauce & Condiments
Sandwich Assembly
Method
Panko-Breaded Wagyu Cutlets
- 1
Prepare and pound the steak
Trim any excess fat from the wagyu steak and slice into 3–4 equal pieces (for 3–4 sandwiches). Lightly cover each piece with plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4"–3/8". This promotes even frying and a tender bite.
- 2
Season
Season both sides of each piece liberally with kosher salt and freshly ground black pepper (about 1/2 tsp salt and 1/4 tsp pepper per piece). Let rest at room temperature for 10 minutes while you set up the breading station.
- 3
Set up breading station
Place flour in a shallow dish. In a second shallow bowl, whisk together the eggs and whole milk until smooth. Place panko in a third shallow dish and, if desired, pulse once briefly in a food processor for slightly finer texture.
- 4
- 5
Heat oil
Pour neutral oil into a heavy skillet to a depth of about 1/4"–1/3" and heat over medium-high until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F/175°C).
- 6
Fry cutlets
Working in batches if necessary, carefully add breaded wagyu pieces and fry until golden brown and crisp, about 1.5–2 minutes per side for these thin cutlets. Do not overcrowd the pan. Adjust heat to maintain steady sizzle without burning crumbs.
- 7
Finish cutlets
Transfer fried cutlets to a paper towel–lined plate or clean wire rack. Immediately dot each hot cutlet with a little unsalted butter (about 1/4 tsp each) so it melts into the crust. Keep warm while assembling sandwiches.
Milk Katsu Sauce & Condiments
- 8
Make milk katsu sauce
In a small bowl, whisk together the tonkatsu sauce (4 tbs) and sweetened condensed milk (1.5 tbs) until smooth and glossy. Taste and adjust: add a touch more condensed milk for sweetness or an extra teaspoon of sauce for tang. Reserve.
- 9
Make mayo-lift
In a second small bowl, combine Kewpie mayonnaise (2 tbs) with lemon juice (1 tsp). Whisk until slightly thinned; this will spread easily on the bread and add brightness.
- 10
Prepare optional vegetables
If using shredded cabbage, season lightly with a pinch of salt and a few drops of lemon juice, toss and drain in a fine mesh sieve for a few minutes to remove excess moisture. If using pickles, have slices ready for assembly.
Sandwich Assembly
- 11
- 12
Assemble sandwiches
Spread a thin layer of the mayo-lift on the unbuttered side of four slices. On two of those slices, place a small handful of shredded cabbage (if using), then a dressed wagyu cutlet. Spoon about 1 tbs of the milk katsu sauce over each cutlet, then add 3 pickle slices and a light sprinkle of toasted sesame seeds if desired. Top with the remaining bread slices, buttered side out.
- 13
Press and rest
Gently press each sandwich with your palm for 10–15 seconds to compact. Let rest for 1–2 minutes so the cutlet juices redistribute and the sauce sets slightly—this makes cleaner slices.
- 14
Slice and serve
Using a sharp serrated or chef's knife, trim crusts if desired and slice each sandwich in half or into thirds on the diagonal. Serve immediately while cutlet is warm and crunchy.
