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Pound pork chops
Use a mallet to gently pound the pork chops to ½” thickness. Season with salt.
1
Prep the dredge
Set up the dredge for the pork. Add the flour to a shallow bowl. Add the eggs and 2 tablespoons of water to another and beat the eggs. In a third bowl add the breadcrumbs.
2
Dredge pork
Add enough oil to reach at least 1” up the side of a cast iron skillet. Heat over medium heat until the oil is 350ºF (180ºC). Working one piece of pork at a time, coat the pork in the flour then the egg wash. Coat in the panko, pressing to adhere the breadcrumbs.
3
Fry the pork
Carefully lower the pork into the hot oil and fry until crispy and golden brown on the underside, about 1 minute. Use tongs to flip and continue to fry the pork, about another minute.
4
Remove to drain
Remove to a cooling rack set over a paper towel-lined baking sheet. Repeat with the remaining pork.
5
Prepare the cabbage
Add the cabbage to a small bowl and toss with the rice wine vinegar.
6
Assemble the sandwich
Spread some of the tonkatsu sauce over the bottom slices of bread then top each with a piece of pork. Drizzle more of the tonkatsu sauce over the top then top with cabbage and close the sandwich.
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