Katsu Sando (Japanese Crispy Pork Cutlet Sandwich)

Place 300 g pork loin between sheets of plastic wrap and pound it evenly to under 1 cm thick.

Season both sides with salt and pepper, then let it stand for 5 minutes so the surface seasons evenly.

Dust the pork lightly with 3 tbsp flour and shake off the excess, or the coating can turn heavy.

Dip it into 1 beaten egg, then press firmly into 1 cup panko so the crumbs adhere well.

Heat the oil to 170C and lower in the breaded pork carefully.

Fry over medium heat for 4 to 5 minutes, turning if needed, until the crust is deep golden and a thermometer in the thickest part shows the center has been held at 75°C or higher for at least 1 minute, then rest it for 2 to 3 minutes. Color alone does not establish doneness.

Shred 80 g cabbage very finely and soak it in cold water for 5 minutes to crisp it.

Drain well, then press with paper towels until dry, because leftover moisture will quickly soften the bread.

Trim the crusts from the 4 milk bread slices if you want a classic shape.

Spread 1 tbsp mayonnaise thinly on one side and 2 tbsp tonkatsu sauce on the other, reaching the edges evenly.

Spread the dried cabbage in a thin layer over the sauced bread, then place the rested cutlet on top.

Close the sandwich, press lightly with your palm to set the layers, and slice it in half cleanly.