Pork Katsu Sandwich, Curry Béarnaise, Fennel Slaw Recipe
Make Pork Katsu Sandwich, Curry Béarnaise, Fennel Slaw Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panko-crusted Pork
Curry Béarnaise
Fennel Slaw
Assembly & Bread
Method
Panko-crusted Pork
- 1
Prepare pork
Pat pork chops dry with paper towels. If chops are thicker than 1/2 inch, butter‑knife slice horizontally to create cutlets about 1/2-inch thick. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Set up dredging station
Place flour in a shallow dish. In a second dish whisk together eggs and whole milk until combined. In a third dish place panko breadcrumbs. Season panko lightly with remaining 1/2 tsp salt and 1/2 tsp pepper and toss to combine.
- 3
Bread the pork
Working one at a time, dredge each chop in flour, shaking off excess; dip into the egg mixture allowing excess to drip; press firmly into panko to form an even coating. Set on a wire rack and repeat with remaining chops.
- 4
Fry the cutlets
In a large skillet set over medium heat add vegetable oil and warm until shimmering and a cube of bread sizzles (about 350°F / 175°C if using a thermometer). Fry cutlets 2–3 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd—work in batches if needed. Transfer to a wire rack set over a sheet tray to drain and rest 3–4 minutes.
Curry Béarnaise
- 5
Infuse vinegar
In a small saucepan combine white wine vinegar, white wine, minced shallot, chopped tarragon (reserve a pinch for garnish), and crushed peppercorns. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 5–7 minutes). Strain into a heatproof bowl, pressing shallots to extract flavor, and let cool slightly.
- 6
- 7
Emulsify with butter and curry
Remove bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to create an emulsion (start drop by drop at first). Once incorporated, whisk in the curry powder, lemon juice, and 1/2 tsp salt. Taste and adjust seasoning with white or black pepper and additional salt if needed. If sauce is too thick, whisk in 1 tsp warm water at a time to reach a pourable but velvety consistency. Keep warm (over lukewarm water) until assembly.
Fennel Slaw
- 8
Prep vegetables
Trim fennel bulb, reserve a tablespoon of fronds for garnish, and very thinly slice the bulb (use a mandoline if available). Thinly slice red onion and finely shred cabbage. Place all in a large bowl.
- 9
Make dressing
In a small bowl whisk together mayonnaise, plain yogurt, apple cider vinegar, Dijon mustard, sugar, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- 10
Toss slaw
Add dressing to the vegetables and toss thoroughly to coat. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if desired. Refrigerate for at least 15 minutes to let flavors marry, up to 2 hours. Drain any excess liquid before assembling sandwiches.
Assembly & Serving
- 11
- 12
Build the sandwich
Place a generous spoonful of fennel slaw on the bottom half of each roll. Lay a hot panko-crusted pork cutlet over the slaw. Spoon 1–2 tablespoons of warm curry béarnaise over the pork (or serve extra on the side). Add a small handful of reserved fennel fronds for freshness, then top with the bun lid.
- 13
Serve
Serve sandwiches immediately while pork is warm and sauce is velvety. Provide extra curry béarnaise alongside for dipping. This recipe yields 4 sandwiches.