Katsu Sando

Preparing the tonkatsu sauce:

1. 1Prepare the sauce by mixing the oyster sauce, ketchup, sugar, and Worcestershire sauce.
2. 2Set aside.

Preparing the tonkatsu:

1. 3Lightly flatten the boneless pork chops by pounding them with a rolling pin.
2. 4Season with salt and pepper on both sides.
3. 5Beat the egg in a bowl.
4. 6Put the flour in a second bowl.
5. 7Put the panko breadcrumbs in a third bowl.
6. 8Coat each pork chop in flour, then dip it in the beaten egg, and finally in the panko breadcrumbs.
7. 9Press firmly to make the breadcrumbs stick.

Cooking the tonkatsu:

1. 10Heat oil to 170°C in a pan over medium heat.
2. 11Cook the pork chops for about 4 minutes on each side, until golden and cooked through.
3. 12Remove them from the pan and place on paper towels to remove excess fat.
4. 13Let rest for 3 to 4 minutes.

Assembling the katsu sando:

1. 14Spread butter on one side of each slice of bread.
2. 15On two of the slices, spread a thin layer of Dijon mustard over the butter.
3. 16On the other two slices, generously spread the tonkatsu sauce.
4. 17Evenly distribute the finely shredded cabbage over the mustard-covered slices.
5. 18Add an extra drizzle of tonkatsu sauce over the cabbage for more flavor.
6. 19Gently place a fried cutlet on each cabbage-topped slice. Cover with the remaining bread slices (tonkatsu sauce side facing in).
7. 20Gently press the sandwiches between two plates for 5 minutes to compact them slightly.
8. 21Using a sharp knife, trim the crusts off the bread slices for a neat finish.
9. 22Cut each sandwich in half for neat, elegant portions.
10. 23Serve immediately.