Katsu Sando 14 Steps
In a medium bowl, toss the shredded cabbage with 1 teaspoon of salt.
Place the pork on a cutting board and tenderize with a meat mallet or back of a knife.
Season both sides of the meat with remaining salt and black pepper.
Grab 3 deep plates. Fill one with all-purpose flour, one with panko breadcrumbs and crack the eggs in a third plate.
Whisk eggs with a fork or whisk.
Coat both sides of the meat first with flour, then dip it into the eggs and coat both sides. Transfer the meat to the panko crumbs and coat both side of the meat well.
Repeat this process for remaining pork cutlets and set them aside.
Heat the oil in a skillet or fryer until it reaches about 340°F. (If you're using a skillet, just fill it with oil to about 1/2 inch.)
Fry the meat for about 4-5 minutes on each side until it turns golden brown.
Remove them from the oil and place them on a cooling rack, let them rest for about 3 minutes.
Place the bread slices on a cutting board. Spread mustard on 3 slices of bread and tonkatsu sauce on other 3 slices.
Place the fried meat on bread with tonkatsu sauce, top them with sliced cabbage.
Place the bread slices with mustard on top. Put a flat plate on top for a couple of minutes or press them down gently with your hand.
Cut them in half and enjoy.