Tonkatsu Sandwich

Tenderize your pork with a meat mallet or the back of your knife. If you’re using a knife, hit the meat in a crosshatch pattern. Lightly season the pork pieces with salt and pepper, then dust with flour. After the pork is floured, dunk in egg, and finally cover in breadcrumbs. Fry on both sides, till golden brown. To prep the sandwiches, spread on 1 tbsp of mayo, mustard, and tonkatsu sauce each. Layer on about ¼ cup of savoy cabbage for each sandwich, then add 2 pieces of pork. Drizzle on a little more tonkatsu sauce, then stack. Cut off the edges, or leave them if you prefer, then slice in half. Wrap in foil or parchment paper, and it’ll last the journey to your picnic.