Preparation

• 1.

  Preheat the oil in a frying pan over medium heat to 350°F (175°C).

• 2.

  Season the pork chops with salt and pepper on both sides.

• 3.

  Dredge each pork chop in flour, shaking off the excess.

• 4.

  Dip the floured pork chop into the beaten egg, making sure it's fully coated.

• 5.

  Coat the pork chop in panko breadcrumbs, pressing gently to adhere.

• 6.

  Fry the breaded pork chops in the hot oil for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).

• 7.

  Once cooked, remove the pork chops and let them drain on paper towels.

• 8.

  In a bowl, combine the mayonnaise, katsu sauce, and Sriracha to create the spicy mayo.

• 9.

  Make the cabbage slaw by mixing the shredded cabbage with a pinch of salt and a splash of vinegar, if desired (this helps soften the cabbage).

• 10.

  To assemble the sandwich, spread a generous layer of spicy mayo on one side of each slice of bread.

• 11.

  Place one fried pork chop on two slices of the bread, add a handful of cabbage slaw, and top with the other slice of bread (mayo side down).

• 12.

  Cut the sandwiches in half diagonally and garnish with fresh cilantro leaves before serving.