My Picnic Favourites: 6 Recipes to take out to eat | Marion's Kitchen

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Japanese mayonnaise

🥗Healthier: regular mayonnaise

💰Cheaper: store-brand mayonnaise

Regular mayonnaise is widely available and often less expensive.

white bread

🥗Healthier: whole grain bread

💰Cheaper: generic sandwich bread

Whole grain offers more fiber, while generic bread is budget-friendly.

tonkatsu sauce

🥗Healthier: bbq sauce

💰Cheaper: homemade sauce

BBQ sauce is often lower in sugar, and homemade can save costs.

Sprinkle pork loin cutlets liberally with salt and let them dry brine for 15-20 minutes.

Prepare a crumbing station with flour and whisked eggs.

Using one hand for dry and the other for wet, coat the pork in flour, dip in egg, and then coat with panko breadcrumbs.

Heat about 1 cm deep vegetable oil in a pan and fry the pork cutlets, flipping occasionally for even cooking until golden brown.

Remove the pork cutlets and drain on paper towels, seasoning with a bit more salt.

Spread butter edge to edge on slices of thick white bread.

Spread a liberal amount of Japanese tonkatsu sauce on one slice of bread.

Layer shredded cabbage on the bottom slice, followed by one pork cutlet, then more sauce, and a second pork cutlet on top.

Add another slice of bread, butter it, and add more tonkatsu sauce on top.

Press down on the sandwich with a tray and weights for a few minutes to compact it.

Cut off the crusts and slice the sandwich into thirds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens