Katsu sando

Method

Pound the pork or chicken between two pieces of cling film until approximately 1 cm thick, then season with salt and pepper. Set up three bowls with flour, beaten eggs, and panko breadcrumbs respectively, then coat the meat in flour, egg, and breadcrumbs in that order. Heat the oil to 170°C and fry the katsu for 3-4 minutes until golden and cooked through, then drain on kitchen paper. Spread mayo on two slices of bread and tonkatsu sauce on the other two, layer with lettuce and tomato, top with the sliced katsu, and press together gently before cutting diagonally.