The Perfect Breaded Pork Loin (Katsu Sando)

Cut the cabbage in half, remove the core, and shred it as thinly as possible, as the fine texture will make the sandwich light and airy.

Rinse the shredded cabbage under running water three or four times, until the water runs clear.

Soak the cabbage in ice water for about 30 minutes to ensure its crispness.

Prepare the pork, trimming off the fat cap and silver skin.

Place the meat between two layers of plastic wrap (or a plastic bag) and tenderize it using a meat mallet or the bottom of a pot to break down the fibers.

Season the pork by applying salt to both sides and black pepper to only one side.

Bread the meat by coating it sequentially in all-purpose flour, beaten eggs, and finally, in the panko breadcrumbs.

Fry the breaded loin in oil preheated to 320°F (160°C) for about 3 minutes, until the meat is partially cooked.

Remove the meat from the oil, let it rest briefly, and then fry it again at 350°F (180°C) until it is completely golden brown, ensuring both tenderness and crispiness.

Prepare the Tonkatsu sauce: combine red wine, soy sauce, sugar, Worcestershire sauce, and ketchup in a saucepan and heat until the alcohol from the wine evaporates.

Turn off the heat, let the sauce cool slightly, and then whisk in the butter to add texture and viscosity.

Assemble the sandwich: spread mayonnaise on a slice of milk bread (preferably Shokupan style), add the Tonkatsu (fried meat), top with the Tonkatsu sauce, add the shredded cabbage, and finish with another slice of bread.

Lightly press the assembled sandwich with a cutting board and a weight for a while so that it becomes more uniform and doesn't fall apart.

Cut the Katsu Sando in half and serve immediately.