Katsu Sando Recipe

Prepare and pound pork

Trim excess fat from each pork chop and, if very thick, butterfly to about 1/2" thickness or place between plastic wrap and pound with a meat mallet until even and about 1/2" thick. Lightly season both sides with kosher salt and black pepper. Brush or rub 1/2 tbsp milk on each chop to help tenderize and keep moisture.

Dredge

Place the flour in a shallow dish. Beat the eggs with remaining milk in a second shallow dish. Place panko in a third shallow dish. One at a time, coat each seasoned chop in flour (shake off excess), then dip into the egg, letting excess drip off, then press both sides firmly into the panko to adhere a thick, even coating.

Heat oil and fry

Pour vegetable oil into a heavy skillet or deep pan to a depth of about 1"–1.5" (about 400–500 ml total depending on pan). Heat over medium heat until oil reaches 170–175°C (340–350°F) or a piece of panko sizzles gently on contact. Fry cutlets in batches, careful not to crowd, for 3–4 minutes per side until golden brown and the internal temperature reaches 63–68°C (145–155°F). Adjust heat to maintain a steady sizzle; reduce if browning too quickly. Transfer to a wire rack set over a baking sheet or paper towels to drain for 3 minutes, then slice each cutlet into strips about 1" wide at a slight angle.

Make sweet mayo: In a small bowl, mix Kewpie mayonnaise with rice vinegar, sugar and lemon juice (if using) until smooth and slightly sweet tangy. Adjust sugar or vinegar to taste. Keep chilled until assembly.

If using store-bought tonkatsu sauce, pour into a small bowl for easy spreading. For a quick homemade substitute: combine 1/4 cup Worcestershire sauce, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp mirin or honey and 1 tsp Dijon or brown mustard; mix and taste.

Prepare cabbage: Toss shredded cabbage with 1/4 tsp salt and a small pinch of sugar if desired. Let sit 5 minutes, then squeeze lightly or spin in a salad spinner to remove excess moisture so cabbage is crisp, not soggy.

Toast bread (optional): Lightly butter one side of each milk bread slice and toast in a dry skillet or griddle over medium heat until just golden and warm (about 1 minute per side). Toasting helps prevent sogginess and adds flavor.

Build the sandwich: Spread about 1 tbsp sweet mayo on one slice of bread and a thin layer (about 1 tbsp) of tonkatsu sauce on the other slice. Pile a handful (~3/4 cup) of the shredded cabbage evenly over the mayo. Place sliced tonkatsu cutlets on top of the cabbage in a single layer so they fill the slice edge to edge. Drizzle or brush an additional 1 tsp tonkatsu sauce over the cutlets if desired, and a light additional swipe of sweet mayo if you like it saucy.

Close sandwich with second slice of bread, mayo-side down. Press gently, then cut each sandwich in half (or into thirds) with a sharp serrated knife, wiping the blade between cuts for a clean edge. Serve immediately while cutlet is warm and bread is soft.