Instructions

1. Season the pork cutlets generously with salt and black pepper on both sides to enhance their flavor.
2. Prepare a dredging station: place the all-purpose flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
3. Dredge each pork cutlet in flour, shaking off any excess to ensure a light coating.
4. Dip the floured cutlets into the beaten egg, allowing any excess to drip off.
5. Coat the cutlets thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
6. In a large skillet, heat enough vegetable oil over medium heat to submerge the bottom of the pan (about 1/4 inch deep).
7. Once the oil is hot, carefully add the cutlets to the skillet. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
8. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
9. Spread 1 tablespoon of tonkatsu sauce on two slices of white bread.
10. Place a fried pork cutlet on each sauced bread slice.
11. Top each cutlet with a generous handful of finely shredded cabbage.
12. Cover with the remaining slices of bread to complete the sandwich.
13. Cut the Tonkatsu Sando in half diagonally and serve immediately, preferably with extra tonkatsu sauce on the side.