Katsu sando

Method

1. 1 Score the tendons around the pork tenderloin, then gently pound the meat to flatten it evenly.
2. 2 Roll the meat in flour, beaten egg, then breadcrumbs, pressing gently to ensure the breadcrumbs adhere firmly.
3. 3 Deep-fry at 170 degrees for 6 minutes until golden brown and crispy, then remove and set aside to drain excess oil.
4. 4 Trim off the hard crusts of the bread slices and spread a thin layer of butter on the inside.
5. 5 Spread tonkatsu sauce on a slice of meat, place it between shredded cabbage, gently press it down, and cut it in half.

With an appliance

• Air fryer 39 min

  For step 3: spray the breaded meat with oil, fry at 200 degrees for 11 minutes, flip at the 6th minute; let it drain for 2 minutes before brushing with sauce and putting it in the bun.