Start with the pork loin cutlets. Gently pound them with a mallet to ensure even cooking. Season both sides with salt and pepper, letting the flavors penetrate the meat.

Create a three-bowl setup: one for flour, one for beaten eggs, and one for panko breadcrumbs. This will help you bread the cutlets efficiently.

Dredge each cutlet in flour, shaking off the excess. Next, dip it in the beaten egg, ensuring it’s thoroughly coated. Finally, press it into the panko breadcrumbs to create a thick crust.

In a deep skillet, heat about 1 inch of vegetable oil over medium heat. You can test if the oil is ready by dropping a few breadcrumbs into it; if they sizzle immediately, it’s time to fry.

Carefully place one or two breaded cutlets into the hot oil. Fry for about 4-5 minutes per side or until golden brown. Don’t overcrowd the skillet; this will lower the oil temperature and affect crispiness.

Remove the cutlets and place them on a rack lined with paper towels to absorb excess oil. Let them rest for a few minutes.

While the cutlets are resting, mix all the sauce ingredients in a bowl. Stir until well combined. Adjust the seasoning to your taste.

Spread soft butter on your bread slices. Place a fried cutlet on four of the slices. Top with shredded cabbage, a sprinkle of sesame seeds, and drizzle some sauce. Cover with the remaining bread slices.

Cut the sandwiches diagonally and serve with extra sauce on the side. Enjoy this delicious tonkatsu sandwich with your favorite sides!