Katsu Sando

Preparation:

• If you are using shiokoji, marinate the pork chops with it overnight in the refrigerator. Alternatively, salt the chops well and leave in the fridge overnight.
• Finely chop the cabbage. Grate lemon zest over it, squeeze lemon juice into it, sprinkle with a little salt then knead well with your hands until it is covered in the lemony mixture, let it marinate for about 20 minutes.
• Mix all the ingredients for the sauce well.
• Prepare everything for breading: Beat the eggs in a bowl, put the flour and breadcrumbs in separate bowls. Dip the steaks or chops first in the flour, then in the eggs, then in the breadcrumbs, coat both sides of the steaks or chops in breadcrumbs.
• Heat the oil in a deep sided frying pan over medium heat. Use enough so that the oil is about a 10cm high in the pan. Fry the meat in it on both sides until it is nice and golden brown and cooked through, approx. two to three minutes per side.
• Cut off the crust of the toast slices. Briefly toast the slices in a toaster, then spread a thin layer of mayonnaise or butter on one side of each slice. Then on top of the mayonnaise spread the first slice with cabbage, next add the meat, sauce and finally cabbage again, and place the second slice of toast on top with the butter or mayonnaise side down.