Japanese Katsu Sandwich

Instructions

1. Prepare the cutlets
   Season the pounded pork chops with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each pork chop in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
2. Fry the katsu
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). Carefully place the breaded pork into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack lined with paper towels to drain excess oil. Let rest for 5 minutes before slicing.
3. Prepare the bread
   Lightly butter one side of each bread slice. For each sandwich, spread tonkatsu sauce on one slice of bread and Japanese mayonnaise on another slice.
4. Slice the katsu
   Once the katsu has rested, slice it into 1/2-inch strips against the grain. This makes the sandwich easier to eat and ensures tenderness.
5. Assemble the sandwich
   Place a generous amount of shredded cabbage on the bread slice with mayonnaise. Arrange the sliced katsu on top of the cabbage, then close the sandwich with the tonkatsu sauce-covered bread slice. Gently press down on the sandwich.
6. Cut and serve
   Using a sharp knife, cut the sandwich into neat rectangles or triangles. For an authentic presentation, cut into thirds if using traditional shokupan bread. Serve immediately while the katsu is still crispy.