Katsu Sando

Katsu Sando is a delightful Japanese sandwich featuring a crispy pork cutlet, nestled between two slices of fluffy Paleo bread. This dish is not only satisfying but also offers a delicious blend of flavors and textures, making it a perfect dinner choice.

Ingredients

• Pork loin - 300 grams
• Almond flour - 100 grams
• Coconut flour - 50 grams
• Egg - 1 large
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Coconut oil - 2 tablespoons
• Cabbage - 100 grams, finely shredded
• Dijon mustard - 2 teaspoons
• Paleo bread - 4 slices

Steps

1. 1. Preheat a skillet over medium heat and add coconut oil.
2. 2. In a bowl, season the pork loin with salt and black pepper, then pound it to an even thickness.
3. 3. Prepare a breading station with two plates: one with almond flour and another with coconut flour mixed with a pinch of salt.
4. 4. Beat the egg in a small bowl.
5. 5. Dip the pork loin first into the egg, then coat it in almond flour, and finally in coconut flour, pressing to adhere.
6. 6. Place the breaded pork in the hot skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.
7. 7. While the pork is cooking, toast the Paleo bread slices in a separate pan until lightly golden.
8. 8. Once the pork is done, remove it from the skillet and let it rest for a few minutes before slicing.
9. 9. Assemble the Katsu Sando by spreading Dijon mustard on each slice of bread, adding a layer of shredded cabbage, and topping with the sliced pork.
10. 10. Close the sandwich and cut it in half, then serve immediately.

Nutrition

• Calories: 540
• Protein: 40 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Gluten-free ingredients make it suitable for those with gluten sensitivities.

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