Pork Katsu Sandwich

• Pork chop(600 g)
• Salt(2 tsp)
• Black pepper(½ tsp)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(120 g)
• Rapeseed Oil(120 ml)
• Cabbage(300 g)
• Mayonnaise(6 tbsp)
• Rice Vinegar(1½ tbsp)
• White sugar(1 tsp)
• Bread(8 slices)
• Ketchup(4 tbsp)
• Worcestershire sauce(2 tbsp)
• Dijon Mustard(1 tsp)
• Potato(800 g)
• Olive oil(2 tbsp)
• Paprika(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into thin fries, then toss with {Olive oil}, {Paprika}, and {Salt}. Spread out on a large tray.

   ~5 min

2. 2

   Bake the fries for 25 minutes, turning once halfway, until golden at the edges and tender in the middle.

   ~25 min

3. 3

   Finely shred {Cabbage}. In a bowl, mix {Mayonnaise}, {Rice Vinegar}, and {White sugar}, then toss through the cabbage and set aside.

   ~5 min

4. 4

   Trim and lightly flatten {Pork chop} to even thickness. Season with {Salt} and {Black pepper}. Put {Flour}, beaten {Eggs}, and {Panko Breadcrumbs} into separate shallow bowls. Coat each pork chop in flour, then egg, then panko, pressing well so the crumbs stick.

   ~5 min

5. 5

   In a small bowl, stir together {Ketchup}, {Worcestershire sauce}, {Mayonnaise}, and {Dijon Mustard} for the sandwich sauce.

6. 6

   Heat {Vegetable oil} in a large frying pan over medium heat. Fry the breaded pork for 4–5 minutes per side until golden and cooked through. Transfer to a board and rest for 3 minutes.

   ~11 min

7. 7

   Toast {Bread} lightly if you like. Spread sauce on the bread, add a mound of slaw, top with a whole katsu pork cutlet, and close each sandwich. Serve with the fries alongside.

   ~3 min