Method

Pork Katsu Sandwich (makes 1 half sandwich)

Prepare the pork

Trim any large fat from the pork chop and place it between two sheets of plastic wrap. Using the flat side of a meat mallet or a heavy skillet, pound the chop evenly to about 1/4" thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.

Set up breading station

Place 3 tbs all-purpose flour in a shallow dish. In a second shallow dish whisk 1 beaten egg. In a third dish place 3/4 cup panko breadcrumbs. Dredge the pork first in flour, shaking off excess, then dip into the beaten egg, letting excess drip off, and finally press into panko so it is evenly coated.

Fry the katsu

Heat 1/2 cup neutral oil in a heavy skillet over medium heat until shimmering and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Add the breaded pork and fry 2–3 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Adjust heat so the crust browns without burning. Transfer to a wire rack or paper towel-lined plate to drain for 2 minutes; squeeze half a lemon wedge over the cutlet if desired.

Prepare the bread

While the pork rests, lightly toast 2 slices of sandwich bread in a skillet or toaster. In the skillet melt 1/2 tbs unsalted butter with 1 tsp milk and brush onto the cut side of the bread slices for a light buttery finish.

Assemble the sandwich

Spread 1 tbs tonkatsu sauce on one slice of toasted bread and 1/2 tbs kewpie mayonnaise on the other. Place a layer of 1/2 cup shredded cabbage on the sauced slice, then set the fried pork cutlet on top. Trim the cutlet to fit the bread if necessary and cut the sandwich in half (this recipe makes one half-sandwich portion). Serve immediately so crust stays crisp.

Half Salad (side)

Assemble the salad by placing 1 cup mixed salad greens in a small bowl. Add 3 halved cherry tomatoes and 1/4 cup thin cucumber slices. Drizzle 1 tbs sesame dressing or vinaigrette over the greens and toss gently to coat. Sprinkle 1/4 tsp toasted sesame seeds on top if using. Serve chilled alongside the sandwich.

House Iced Jasmine Tea (1 cup)

Steep 1 jasmine green tea bag in 240 ml hot water (about 175–185°F / 80–85°C) for 2–3 minutes to avoid bitterness. Remove the tea bag and stir in 1 tsp simple syrup or sugar if desired. Fill a glass with ice cubes (about 1 cup) and pour the steeped tea over the ice. Serve with a straw or slice of lemon if desired.

1/2 Pork Katsu Sandwich With A Half Salad Recipe