Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a crispy, juicy, oil-free Japanese Katsu Sando—a beloved pork cutlet sandwich—using an air fryer. No oil needed—yet still golden and crunchy.
Tonkatsu (Japanese pork cutlet) is a comfort food favorite. The classic version features pork coated in flour, egg wash, and crispy Japanese panko breadcrumbs, fried to a perfect golden brown. It's then drenched in sweet-savory tonkatsu sauce, topped with shredded cabbage, and sandwiched between slices of soft white bread. Katsu Sando is delicious, satisfying, and surprisingly easy to make at home. It's a popular choice for breakfast or lunch in Japan’s yoshoku (Western-style Japanese) cuisine.
In this version, we’ll show you how to recreate tonkatsu in an air fryer—without a single drop of oil. The result is crispy outside, juicy and tender inside. With a good-quality tonkatsu sauce (store-bought or homemade), fresh shredded cabbage, and soft sandwich bread, you’ll be amazed by the authentic flavor and texture. We’ve also included a tip for keeping the pork cutlet moist. Hope you enjoy this air fryer-style Japanese Katsu Sando!
More sandwich favorites you might love:
Try our New York-style Tuna Salad Sandwich, the ever-popular Japanese Egg Salad Sandwich inspired by 7-Eleven Japan, the classic American BLT Sandwich, or bake your own Vienna Bread. For a light and savory pairing, check out our Caesar Salad.
Japanese Katsu Sando (Pork Cutlet Sandwich) Recipe
Ingredients
Servings: 2
- 2 boneless pork loin chops, about 2–2.5 cm thick
- 4 slices of sandwich bread (medium thickness)
- Salt, to taste
- Black pepper, to taste
- All-purpose flour – 50g (1.8 oz)
- Japanese panko breadcrumbs – 50g (1.8 oz)
- 1 large egg
- Shredded cabbage, as needed
- Tonkatsu sauce, as needed
Instructions
- Finely shred the cabbage. Rinse several times with clean water, then drain and pat dry. Set aside.
- Toast the panko in a dry skillet over medium-low heat until golden. Stir gently to keep the flakes intact. Transfer to a plate to cool.
- Place pork chops on a cutting board. Score the connective tissue between the fat and meat to prevent curling. Use a meat tenderizer or fork to gently pierce the muscle fibers.
- Season both sides with salt and black pepper. Let rest for 20 minutes.
- In a shallow dish, beat the egg. In another, add the flour. Lightly coat each pork chop in flour, then dip in egg. Repeat the flour and egg steps once more, then press firmly into the toasted panko until evenly coated.
- Place the breaded pork in the air fryer basket. Air fry at 160°C (320°F) for 6–7 minutes. Flip, then cook at 190°C (374°F) for another 3–4 minutes. Adjust time based on thickness.
- Pour the tonkatsu sauce into a wide dish and coat both sides of the pork cutlet.
- Place the pork cutlet on one slice of crust-trimmed bread. Top with shredded cabbage and cover with the second slice.
- Cut into your preferred size and enjoy immediately.
Watch the full tutorial here: Japanese Katsu Sando Recipe