Sweet Ham & Cheese Katsu

Like a ham and cheese sandwich, but better. This crispy katsu, or Japanese cutlet, holds layers of CDO Sweet ham and melty cheese within.
Prep Time
10 Mins
Active Time
20 Mins

This cheese-filled katsu, or Japanese breaded cutlet, tastes like a ham & cheese sandwich that’s 90% filling and 10% bread. Layers of CDO Sweet Ham and cheese squares form the inside, coated with a smattering of flaky panko bread crumbs for a crunchy exterior.

Enjoy this katsu two ways: like a restaurant tonkatsu with shredded cabbage and Bull-Dog sauce; or sliced into triangles and snacked on as is (like a sandwich). If you’re feeling wild, place it between two slices of white bread for a sando!

See the layers of cheese and CDO Sweet Ham?

Homemade katsu is uncomplicated, but using CDO Sweet Ham makes it a breeze. The ham comes out of the package pre-cooked and pre-sliced. Pair that with cheese slices (look for a brand with a similar size and shape) and all you have to do is layer, dredge, and fry. Upgrade your weekday meals with CDO Sweet Ham!


  • 6 slices CDO Sweet Ham
  • 5 slices processed cheese squares
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko (Japanese breadcrumbs)

For Serving

  • ½ cup finely shredded cabbage
  • ¼ cup tonkatsu sauce, preferably Bull-Dog

Layer ham and cheese: Lay one slice of ham in a chopping board or clean work surface. Place a slice of cheese over the ham; if your cheese slices are smaller than the ham, align them to the center. Continue layering ham and cheese, ending with a slice of ham on top.


Dredge: Place flour, beaten eggs, and panko in separate baking trays or wide containers—make sure they’re bigger than your ham and cheese. Carefully transfer layered ham and cheese to the flour, dredging and turning until fully coated. Pat off excess flour and transfer ham and cheese to the beaten eggs. Turn to coat, let excess egg drip down, then transfer to the panko. Gently press down, turn, and repeat until ham and cheese is fully coated. Dredge ham and cheese in eggs and panko a second time to make another coat.


Fry katsu: Heat a large skillet with ½-inch oil over medium high heat. To test if oil is ready, drop a couple of panko into the oil—if they bubble and float, you’re ready to fry. Carefully lower breaded ham and cheese into the oil and fry until golden brown, about 3–5 minutes, turning once or twice as needed. Transfer katsu to a metal tray or a paper towel-lined plate to drain excess oil. Season katsu immediately with salt.


Serve: Using a sharp knife, slice katsu diagonally to reveal the ham and cheese layers. Serve hot with shredded cabbage and tonkatsu sauce.

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