Katsu Sando (Japanese Breaded Pork or Chicken Cutlet Sandwich)

subheading: For the Cutlet:

Eight 1-inch-thick slices day-old Japanese milk bread, divided (see note)

1 boneless, skinless chicken breast, about 8 ounces (225g); or 2 boneless, skinless chicken thighs, 4 to 5 ounces ( 110 to 140 g) each; or 2 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (about 5 ounces; 140 g)

2 large eggs

1 tablespoon water (30 ml)

Neutral oil such as vegetable, canola, or peanut oil, for frying

subheading: For the Cabbage:

2 cups finely shredded green cabbage (about 4 ounces; 115g)

1 tablespoon toasted sesame seeds

1 tablespoon Kewpie mayonnaise, plus extra for serving

2 teaspoons D ijon mustard

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

½ teaspoon toasted sesame oil

½ teaspoon granulated sugar

subheading: To Assemble and Serve:

4 tablespoons unsalted butter

1 cutlet tonkatsu

Directions at seriouseats.com

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