I begin with this step. First, combine the soy sauce, ketchup, Worcestershire sauce, sesame seeds, sugar, Dijon mustard, and mirin in a small bowl. Mix until everything comes together. Tasting is necessary here. Adjust the sweetness or acidity to your liking if you desire.

Next, take those pork loin chops and place them between two pieces of plastic wrap. Grab a meat mallet (or even a rolling pin) and gently pound the pork to an even thickness, about ½ inch. This ensures your cutlets cook evenly and stay juicy.

Season your pounded pork with salt and pepper. Set up a breading station with the flour, beaten egg, and panko breadcrumbs in three separate shallow dishes. First, coat the pork in flour, then dip it into the egg, and finally cover it with panko breadcrumbs. Press the breadcrumbs tightly to get a good coating. The more panko, the crunchier the result!

Heat a large skillet over medium heat, and add enough oil to cover the bottom, about ¼ inch. Once the oil is hot, carefully place the breaded cutlets in the skillet. Fry each side for about 3-4 minutes or until golden brown and crispy. Don’t rush this! The sizzle is music to my ears.

Once your cutlets are brown and beautiful, transfer them to a paper towel-lined plate to drain any excess oil. Let them cool for a couple of minutes. This allows the juices inside to settle.

While the pork cools down, it’s time to get that milk bread ready. Lightly toast the slices until they’re just golden. This brings an extra texture to the sandwich and helps the bread stand up to the sauce.

Now, we’re in the home stretch! Spread a spoonful of tonkatsu sauce onto one slice of toasted bread. Place a generous amount of shredded cabbage on top. Add your beautiful pork cutlet, then drizzle a bit more tonkatsu sauce over the meat. Top it with another slice of bread.

Finally, slice the sandwich in half diagonally. This not only looks appealing but also makes it easier to handle. Grab a napkin—trust me, you’ll need it for this delicious mess.