Katsu Sando

Ingredients

• 2 pieces Boneless pork loin chops, 1-inch thick
• 4 slices Shokupan (Japanese milk bread) thick slices
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 piece Large egg, beaten
• 2 cups Green cabbage, finely shredded
• 4 tablespoons Tonkatsu sauce (Bulldog brand)
• 1 tablespoon Unsalted butter, softened
• 1 teaspoon Dijon or Karashi mustard(optional)
• 1 cup Neutral oil (vegetable or canola)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Make small incisions in the connective tissue between the meat and fat of the pork to prevent curling, then season both sides with salt and pepper.

2. 2

   Dredge each pork chop in flour, dip into the beaten egg, and then press firmly into the panko breadcrumbs until fully coated.

3. 3

   Heat the oil in a heavy skillet to 350°F (175°C) and fry the pork for 3-4 minutes per side until golden brown and cooked through.

4. 4

   Transfer the fried pork to a wire rack to rest for 5 minutes; this keeps the crust crispy while the juices redistribute.

5. 5

   Lightly butter one side of each bread slice and spread a thin layer of mustard if desired.

6. 6

   Dip both sides of the rested pork chops into the tonkatsu sauce, or brush it on generously to coat the breading.

7. 7

   Place the sauce-coated pork onto a slice of bread, top with a heap of shredded cabbage, and cover with the second bread slice.

8. 8

   Place a heavy plate on top of the sandwiches for 2 minutes to compress slightly, then trim the crusts off and cut into thirds to serve.