Air Fryer Kurobuta Katsu Sando

Directions

1. On a cutting board, place the SRF Kurobuta pork chop with the fat cap facing up. With a sharp knife, carefully slice down through the middle to cut into two pieces, about ¾-inch-thick. Repeat with the second pork chop.

2. Place a pork chop on the cutting board and cover with a piece of plastic wrap, and using a meat mallet or heavy skillet, pound the pork chop until it is about ¼-inch-thick, being careful to not tear the pork. Set aside and repeat with remaining pork.

3. Season both sides of all the pork chop pieces with SRF Perfect Pork Rub.

4. Set up the dredging station. In one bowl, or shallow dish, add the all-purpose flour and season with ½ teaspoon of SRF Perfect Pork Rub. In a second bowl or small dish, add the eggs and beat with a whisk or fork until combined. In a third bowl, add the panko and season with 1 teaspoon of SRF Perfect Pork Rub.

5. Place the pork chops first into the flour mixture, and coat on both sides. Shake off any excess flour, then place into the eggs, followed by the panko. Pressing the panko into the pork chops. Repeat with all pork chops.

6. If needed, preheat the air fryer to 400°F.

7. Lightly grease the basket or pan used in the air fryer and place the pork in a single layer, allowing a little space between each piece. Spray the pork with additional cooking oil spray.

8. Place the tray or basket in the air fryer and cook for 5 minutes. Turn the pork over and spray with additional cooking oil, if needed. Continue to cook for another 4 minutes and check for doneness. The outside should be golden brown and crispy and the pork should be at least 145°F internally.

9. Remove the pork from the air fryer and assemble the Katsu Sandos.

10. In a small bowl, combine the mayonnaise and chili sauce.

11. Lay out the bread and spread 4 pieces with the spicy mayo, as desired. Top with shredded cabbage, and a piece of cooked Kurobuta Tonkatsu. Finish with another piece of soft bread, slice if desired, and serve immediately. Enjoy!