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Pork katsu sando fingers

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  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free

Satisfy your cravings with pork katsu sando fingers, featuring crispy breaded pork cutlets sandwiched between fluffy white bread slices.

  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes, + cooling time
Pork katsu sando fingers

Ingredients

  • 4 Coles Plain Crumb Pork or Chicken Schnitzels
  • 30g butter, softened
  • 8 slices white bread
  • 2 cups thinly shredded savoy cabbage
  • 1/3 cup (100g) whole-egg mayonnaise
  • 2 tbs tonkatsu sauce

Nutritional information

Per Piece: Energy: 766kJ/183 Cals (9%), Protein: 10g (20%), Fat: 8g (11%), Sat Fat: 2g (8%), Carb: 18g (6%), Sugar: 2g (2%), Dietary Fibre: 0.8g (3%), Sodium: 213mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook pork schnitzel following packet directions. Set aside to cool slightly.

  2. Step 2

    Meanwhile, spread the butter over one side of each bread slice. Arrange the cabbage evenly among half the slices and top with a schnitzel. Spread 1 tbs mayonnaise over each schnitzel. Drizzle with 2 tsp tonkatsu sauce. Top with the remaining bread slices, buttered-side down.

  3. Step 3

    Use a large serrated knife to trim crusts off each sandwich, then cut each sandwich into 3 fingers. Arrange on a serving platter. Serve immediately.

Recipe tip

COOK. STORE. SAVE.
Find me:
Sweet, savoury and a little tangy, tonkatsu sauce is a Japanese-style barbecue sauce. Find it in the international aisle.

Cook it right: To keep the schnitzels and bread from becoming dry, only cut the sandwiches into fingers just before serving.

Save waste: Instead of buying tonkatsu sauce, make a cheat’s version with pantry staples you already have – simply combine 1/4 cup (70g) tomato sauce, 2 tbs Worcestershire sauce and 15ml soy sauce in a small bowl or jar. Keep leftover sauce in a sealed jar in the fridge for other meat dishes throughout the entertaining season.

Pork katsu sando fingers

Pork katsu sando fingers
  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 4 Coles Plain Crumb Pork or Chicken Schnitzels
  • 30g butter, softened
  • 8 slices white bread
  • 2 cups thinly shredded savoy cabbage
  • 1/3 cup (100g) whole-egg mayonnaise
  • 2 tbs tonkatsu sauce
    Description

    Satisfy your cravings with pork katsu sando fingers, featuring crispy breaded pork cutlets sandwiched between fluffy white bread slices.

    Method
    1. Step 1

      Cook pork schnitzel following packet directions. Set aside to cool slightly.

    2. Step 2

      Meanwhile, spread the butter over one side of each bread slice. Arrange the cabbage evenly among half the slices and top with a schnitzel. Spread 1 tbs mayonnaise over each schnitzel. Drizzle with 2 tsp tonkatsu sauce. Top with the remaining bread slices, buttered-side down.

    3. Step 3

      Use a large serrated knife to trim crusts off each sandwich, then cut each sandwich into 3 fingers. Arrange on a serving platter. Serve immediately.