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Southern Style Katsu Sando

Southern Style Katsu Sando

[ This post is part of a paid collaboration with Paxo/Bisto ]

Unless you have been living under a rock… it’s impossible to miss the Katsu Sando. I love them and with this lockdown, I’m missing them like mad so I thought I’d make them at home and created a Southern US Style Katsu Sando.

I fakeaway’d this Sando with the help of Bisto Southern Style gravy & Paxo Southern Fried Bread Crumbs.⁠ ⁠ They are kinda easy to make, heaps of fun to eat and so insta-worthy.⁠ ⁠

Southern Style Katsu Sando
Southern Style Katsu Sando

Southern Style Katsu Sando

Gravy Mayo:
2tbs Bisto Southern Style Gravy Granules
200ml Mayonaise

Pork Katsu Cutlets
4 Pork Loin Steaks
2tsp Salt
1Tbs Sugar
200g Plain Flour
1/2tsp Salt
2 Eggs
2tbs Vegetable Oil
1 Tub Paxo Southern Fried Bread Crumbs

To assemble
8 slices of white bread
Red Cabbage finely sliced and salted. dressed with a splash of vinegar.

Make a Gravy Mayo⁠
Mix Bisto Southern Style Gravy granules with 2tbs boiling water. Leave to cool. ⁠ ⁠ Then mix with a 200ml of Mayo. Stir to combine and pop in the fridge until you are ready to assemble. ⁠ ⁠

Pork Katsu Cutlets: ⁠
Mix the sugar and salt in a bowl. Season the pork loin steaks. Set aside for a few minutes. ⁠ ⁠
You need three shallow bowls.:
⁠Flour Bowl: Mix the plain flour and a 1/2 teaspoon of salt.
Egg Bowl: beat the eggs with 2 tbs of vegetable oil mix to combine⁠
Crumbs Bowl: Pour your Paxo Southern Fried Bread Crumbs in.⁠ ⁠
Coat your steaks: ⁠ Dredge in flour, then in the eggs and finally in the Paxo. ⁠

Place on a baking tray with a rack. This will let both side cook without going soggy. ⁠ ⁠
Bake in an oven for 20 minutes at 200 (Fan)⁠ ⁠

Assemble your Sandos:⁠
Take two slices of thick white bread⁠
Smear both pieces with Gravy Mayo ⁠
Then place the pork cutlet on top of one slice of bread.
Top with some pickled red cabbage.⁠
Top with the other slice of bread. ⁠ Cut the crusts off and slice in half. Enjoy!

Southern Style Katsu Sando
Southern Style Katsu Sando
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