Katsu Sando

Method

1. Snip through the white sinew where the fat meets the meat every 2 cm with the tip of a knife; this stops the cutlet curling as it fries. Tap both sides lightly with the back of the knife to even the thickness, pat dry with paper towel and season both sides with salt and pepper.

   Add in this stepPork loin cutlet, 1.5 cm thick 240 gSalt 2 pinchBlack pepper 1 pinch

2. Set out three wide plates: flour, well-beaten egg and panko. Coat the pork thinly in flour and shake off the excess, dip it in the egg, then lay it in the panko and press firmly with your palm. Cover every spot so the crust doesn't come away in the oil.

   Add in this stepPlain flour 2 tbspEgg 1Panko breadcrumbs 45 g

3. Pour oil 3 cm deep into a 22 cm pot and heat on medium-high heat for about 8 min to 170 °C. No thermometer? Drop in a few crumbs: they should sink halfway, then rise at once and sizzle. If the oil smokes it is too hot; turn off the heat and let it cool a little.

   Add in this stepNeutral oil for frying 800 ml

   medium-high heat

4. Slide the cutlet in gently, away from you, frying in 1 batch. Fry each batch for 5 min, turning once halfway, and adjust between medium heat to keep the oil around 170 °C. When the crust is deep golden and the bubbles get smaller, lift it out and stand it on a rack for 3 min; the carry-over heat finishes the centre. The thickest part should reach at least 63 °C and the juices should run clear.

   medium heat

5. Mix the soft butter with the mustard and spread it thinly right to the edges on one side of each slice of bread. The butter forms a barrier that stops the sauce soaking into the bread.

   Add in this stepSoft white sandwich bread (shokupan), 1.5–2 cm slices 4Butter, softened 15 gJapanese mustard (karashi) or Dijon 1 tsp

6. Brush both sides of the cutlet with tonkatsu sauce, or dip it briefly. Scatter a thin layer of cabbage on a buttered slice, lay the cutlet on top and close with a second slice, butter side in.

   Add in this stepTonkatsu sauce 3 tbspCabbage, very finely shredded 60 g

7. Wrap tightly in cling film and weigh down with a plate for 5 min so the bread and cutlet hold together. Trim off the crusts with a bread knife and cut into three to show the cross-section. Saw gently rather than pressing down, so the sandwich keeps its shape.