What are the main ingredients in Pork & Apple Katsu Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter (optional), Sugar/Sweetener/Honey, Blender

What is the nutritional information of Pork & Apple Katsu Sandwich?

Calories: 882, Carbs: 125 grams, Fat: grams, Protein: 54.9 grams, Sugar: 26 grams, Salt: 17 grams

How do I prepare Pork & Apple Katsu Sandwich?

LET’S GET SAUCY: When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 10ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 200ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season. WHAT’S THE SCHNIT-UATION?: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season. TOASTS THE BUNS, HUN: Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned. GRAB YOUR KNIFE & PORK!: Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef! OFF WE GO!: Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally. SOY SALAD: In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.

What should be prepared from my kitchen to make Pork & Apple Katsu Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter (optional), Sugar/Sweetener/Honey, Blender

Pork & Apple Katsu Sandwich

Katsu curry is practically Japan’s national dish, and we can see why! We’ve added a UCOOK twist and made it into a sandwich! Sweet and spicy finger-licking Katsu curry sauce is drizzled over crisp panko-crumbed pork schnitzel, which is nestled inside a fluffy ciabatta bun.

Pork & Apple Katsu Sandwich

with katsu curry sauce, soy-marinated salad & chopped peanuts

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Cake Flour
Cucumber
Fresh Coriander
Low-Sodium Soy Sauce
Medium Curry Powder
Panko Breadcrumbs
Peanuts
Pork Schnitzel (without crumb)
Red Onion
Red Onions
Schoon Ciabatinni
Schoon Ciabatinni's
Schoon Ciabattinis
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey
Blender

Serves 1

OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 5ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 100ml of water. Simmer for 5-6 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & PORK!
Load up your toasted ciabattini with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef!

Red Onion - 1
Apple - 1
Cucumber - 50g
Fresh Coriander - 4g
Low Sodium Soy Sauce - 20ml
Medium Curry Powder - 3,75ml
Tomato Paste - 5ml
Cake Flour - 40ml
Panko Breadcrumbs - 50ml
Pork Schnitzel (without crumb) - 150g
Schoon Ciabatinni - 1
Peanuts - 15g

Download the Recipe

Serves 2

OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 10ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 200ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & PORK!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef!

Red Onion - 1
Apple - 1
Cucumber - 100g
Fresh Coriander - 8g
Low Sodium Soy Sauce - 40ml
Medium Curry Powder - 7,5ml
Tomato Paste - 10ml
Cake Flour - 80ml
Panko Breadcrumbs - 100ml
Pork Schnitzel (without crumb) - 300g
Schoon Ciabattinis - 2
Peanuts - 30g

Download the Recipe

Serves 3

OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 15ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 300ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & PORK!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef!

Red Onions - 2
Apples - 2
Cucumber - 150g
Fresh Coriander - 12g
Low Sodium Soy Sauce - 60ml
Medium Curry Powder - 12,5ml
Tomato Paste - 15ml
Cake Flour - 125ml
Panko Breadcrumbs - 150ml
Pork Schnitzel (without crumb) - 450g
Schoon Ciabattini's - 3
Peanuts - 45g

Download the Recipe

Serves 4

OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 20ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 400ml of water. Simmer for 7-8 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & PORK!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef!