In a bowl, transfer sliced cabbage to a bowl and mix with vinegar, salt and Japanese mayo. Set aside.
Season pork with a sprinkle of salt on each side.
Separate your flour, whisked egg and panko breadcrumbs into 3 bowls. Coat your pork loins into flour first, then egg wash and panko breadcrumbs. Set aside.
In a hot pan set over medium heat, add avocado oil. Add pork cutlets and fry on each side until golden brown, about 2 minutes on each side.
To assemble sandwich:
Lay out a rectangle piece of cling film on your working surface. Place two pieces of bread on top. Spread some Japanese Mayo on each side. Layer lettuce on one piece of bread, followed by one piece of pork cutlet, a squirt of Tonkatsu sauce, cabbage slaw, carrots, tomato and another piece of lettuce. Cover with bread and gently push down.
Wrap your sandwich with cling film tightly. Then cover the sandwich with a flat plate for 5 minutes to allow the weight to press the sandwich. Do not rotate your sandwich so you know where to slice it in half to reveal the layers.
While keeping your sandwich in the cling film, slice it in half with a very sharp knife to reveal layers. Enjoy!
Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!