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4 x 100g (3.5 oz) boneless pork cutlets, loin fillets or neck steaks (about 1cm thick)
sea salt
3 cups panko breadcrumbs*
1 cup plain (all-purpose) flour
3 eggs, lightly whisked
vegetable oil for shallow frying
4 slices thick white bread
softened butter
Japanese tonkatsu sauce* (or any kind of barbecue sauce)
½ cup finely shredded cabbage, plus extra to serve
hot mustard to serve (optional)
Lay the pork cutlets out on a large plate or tray. Sprinkle each side liberally with salt. Allow to sit for 15 minutes or until the salt dissolves.
Place the panko breadcrumbs, flour and eggs in separate large bowls. Dip each piece of pork into the flour, then egg and then coat in the breadcrumbs.
Pour about a centimetre depth of oil in a large frying pan. Cook the pork cutlets (in batches depending on the size of your pan) for about 5 minutes, turning occasionally to ensure an even golden colour. Drain on paper towel and season with a little bit of extra salt.
Spread each slice of bread with a thin layer of butter. Take the first slice and liberally pour on the tonkatsu sauce. Spread the sauce out evenly over the slice. Top with an even layer of shredded cabbage. Then a pork cutlet. Drizzle more sauce over the cutlet and then top with another cutlet. Spread the final slice of bread with more tonkatsu sauce and then place on the top. Repeat with the remaining sandwich. Place a large tray with a light weight (two small bowls will do) on top of the sandwiches. Press down gently and allow the sandwiches to ‘set’ for 10 minutes. Remove the tray and slice the crusts off. Then slice the sandwich into thirds.
Serve with hot mustard (if using) and extra shredded cabbage.
– Panko breadcrumbs are a type of Japanese-style breadcrumb that are light and crispy.
– Tonkatsu sauce is a Japanese finishing sauce that is similar in taste to barbecue sauce. Use any type of barbecue sauce as a substitute.
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