Katsu pork sando

Directions

1. To make the mustard mayonnaise, simply mix together the Kewpie mayo and English mustard.

2. To crumb your pork cutlets, season the flour, then arrange three trays or plates: one with the flour, one with the beaten egg, and one with the panko breadcrumbs. Take your pork cutlet, dust it in flour, then dip it in the beaten egg, and finally press it into the panko breadcrumbs.
3. Deep fry the crumbed pork cutlet at 160°C (320°F) until golden brown and crispy on the outside and cooked through. Remove from the oil and place onto a rack to drain. Season immediately with salt.
4. To assemble the sandwich, spread the mustard mayonnaise on one slice of bread and the tonkatsu sauce on the other slice. Place the pork cutlet on top of one slice, followed by the cabbage. Bring the two halves of the sandwich together, then place some plates on top to weigh it down for 10-15 minutes. Slice off the crusts and cut in half to serve.