Directions

To Prep

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Place the pork chops between two sheets of cling wrap. Pound the meat using a meat mallet or the back of a knife until about 1.5-2 cm thick. Season with salt and pepper, and then set aside.

To Cook

1. Heat oil in a pan over medium heat. Add panko breadcumbs and toast until golden brown. Transfer to a plate or tray.
2. Add flour onto a separate dish.
3. Crack eggs into a bowl and whisk well.
4. Coat pork in flour, shaking off any excess. Dip in egg and allow excess to drip off. Coat in panko breadcrumbs, and then place onto prepared baking tray.
5. Bake for 15 mins or until cooked.
6. Remove from oven and allow to cool on a wire rack.
7. Spread butter or margarine onto the slices of bread.
8. Add tonkatsu on top of the bread. Drizzle tonkatsu sauce over the tonkatsu.
9. Add shredded cabbage on top of the tonkatsu. Place bread on top and slice sandwich in half. If preferred, slice off crusts before serving.