Katsu Sando

• 4 slices Shokupan Japanese milk bread
• 1 tbsp butter
• 2 tbsp Japanese mayonnaise
• 1/2 tsp mustard
• 2 pieces pork cutlet
• Pinch of salt and pepper
• 4 tbsp plain flour
• 1 cup Panko bread crumbs
• Vegetable oil for deep frying
• 2 tbsp Tonkatsu sauce
• 1 cup shredded cabbage/ lettuce

• First toast your bread in a pan or toaster. While the bread is toasting, heat up some vegetable oil, on a medium heat, in the wok for deep frying. Now that the oil is heating up and the bread is toasting, shred your lettuce or cabbage and set aside.

• Shape the meat to the same size of the bread that will be used, sprinkling a pinch of salt and pepper over the pork just before coating it (you can also season it the night before to pack that flavour in).

• Now set up the following bowls: a bowl of plain flour (seasoned with salt and pepper), a bowl of whisked eggs, a bowl of panko bread crumbs. First coat your meat in the plain flour, then dip it in the eggs and finally coat it in the panko crumbs.

• The oil should be ready by now, so you can pop the meat into the oil and leave it to deep-fry for 8-10 minutes.

• In the meantime, you can butter your toasted bread, and combine 1 Tbsp Japanese mayonnaise and the mustard in a small mixing bowl and spread over the buttered bread.

• When it is cooked to a golden brown, remove the meat from the wok and leave it on an oven rack to rest and drain the oil off.

• Assemble the sandwich. Place the meat onto the sandwich, add the lettuce on top, and drizzle the tonkatsu sauce over the top. Close the sandwich with the 2nd slice of bread