Japanese milk bread sandwich featuring a thick tonkatsu with tangy brown sauce.
Hands-free mode with voice commands & timers
No ratings yet
Make small incisions in the connective tissue between the meat and fat of the pork to prevent curling, then season both sides with salt and pepper.
Dredge each pork chop in flour, dip into the beaten egg, and then press firmly into the panko breadcrumbs until fully coated.
Heat the oil in a heavy skillet to 350°F (175°C) and fry the pork for 3-4 minutes per side until golden brown and cooked through.
Transfer the fried pork to a wire rack to rest for 5 minutes; this keeps the crust crispy while the juices redistribute.
Lightly butter one side of each bread slice and spread a thin layer of mustard if desired.
Dip both sides of the rested pork chops into the tonkatsu sauce, or brush it on generously to coat the breading.
Place the sauce-coated pork onto a slice of bread, top with a heap of shredded cabbage, and cover with the second bread slice.
Place a heavy plate on top of the sandwiches for 2 minutes to compress slightly, then trim the crusts off and cut into thirds to serve.
