Katsu Sando (カ ツ サ ン ド) is the Japanese sandwich made with pork cutlet (tonkatsu) and soft white bread. It is a preparation that is part of the yoshoku cuisine. In Japan it is possible to find it in many places, especially at konbini (supermarkets open 24 hours). The recipe is calibrated for a sandwich. INGREDIENTS 1 slice of pork (loin or fillet) at least 2 cm thick 2 slices of toasted white bread 1 tablespoon of Kewpie mayonese (or normal mayonese) 1 teaspoon Japanese mustard (or Dijon mustard) 1 teaspoon of olive oil salt pepper fry oil finely chopped lettuce and cabbage 1/2 lemon juice flour 1 egg panko (Japanese breadcrumbs, if you don't have it ready the recipe is here) tonkatsu sauce PREPARATION - In a bowl, season the salad and cabbage with a pinch of salt, olive oil and lemon juice. Mix and set aside. - In a bowl, mix together the mayonnaise and the mustard. Keep it aside. - Make small diagonal cuts on the meat on both sides (so that it cooks better). Season with salt and pepper on both sides. - Flour the meat, removing excess. - Beat the egg and dip the meat in it. - Pass the meat in the panko. Press with your fingers to adhere well. - Fry the meat in the frying oil. The cutlet must be golden on both sides. Once cooked, remove the excess oil leaving the cutlet to rest on kitchen paper. - Spread the mayonnaise and mustard sauce on both slices of toasted bread. - Put the salad dressed only on a slice of bread. - Put the cutlet on the bread with the salad and close with the other slice, forming the sandwich. - Cover with a kitchen cloth and press the sandwich with the palms of your hands, so as to flatten it slightly and make it compact. - Cut the sandwich in two with a well-sharpened knife. Serve immediately or keep for a packed lunch.