Katsu Sando Sandwich

• Salt and pepper
• 2 boneless pork chops, on the thin side
• 2 tablespoons flour
• 1 large egg, lightly beaten, in a shallow bowl
• 1 cup breadcrumbs
• Oil, for frying
• 4 slices bread
• Mayonnaise, to taste. If you can get a hold of Japanese Kewpie mayo, even better
• Mustard, to taste
• Tonkatsu sauce, to taste

1. Wash the pork chops first and let them rest while you prep everything you need. When you are ready, season both sides of the chops with a little salt and pepper before sprinkling flour gently over them. Then, proceed to dip the chops into the beaten eggs and then to the breadcrumbs. Make sure all sides are coated.
2. Heat up about 1.25 cm / half an inch of oil into a large frying pan over medium high heat, and fry the chops until they are golden brown and cooked through. Leave the temperature as is and flip them once, about a minute on each side.
3. Leave the chops to drain on a paper towel while you start to toast the bread. Put one spread of mayonnaise of one slice and the mustard on the other. Then put the Tonkatsu sauce on the chops before putting it all together.
4. Slice of the crusts, and enjoy!

salt, pork chops, flour, egg, breadcrumbs, bread, mayonnaise, tonkatsu sauce

Taken from food52.com/recipes/36766-katsu-sando-sandwich (may not work)