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1
Pat the pork slices dry. Season lightly. Dredge each slice in flour, shaking off any excess, then pass through beaten egg, then press firmly into panko so the crumb adheres evenly across all surfaces. The coating must be uniform and without bare patches — any exposed pork will not achieve an even crust.
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2
Heat the oil to frying temperature in a deep vessel sufficient to submerge the cutlets. Lower the breaded pork in carefully. Fry until the panko is a deep, even golden-brown and the pork is fully cooked through to 75 °C (165 °F) at the centre. Remove and rest on a wire rack for 5 minutes. The crust must be shattering to the touch and the surface dry, not greasy — this is where the dish lives or dies: a pale or sodden crust, or a cutlet cut before resting, cannot be recovered in assembly.
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3
While the cutlet rests, spread a thin, even layer of Dijon mustard across the inner face of each bread slice. Lay a small quantity of finely shredded fresh cabbage on the bottom slice of each sandwich. The mustard layer on the bread and the subsequent tonkatsu sauce on the cutlet form a double barrier that protects the shokupan from moisture.
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4
Spread tonkatsu sauce directly onto the surface of the rested cutlet. Place the cutlet on the prepared bread slice. Press the top slice firmly and gently with the palm to compress the sandwich into a cohesive unit. Wrap tightly in parchment paper and rest 5–10 minutes. The sandwich should feel firm and unified when pressed, with no shifting of components.
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5
Unwrap and remove all crusts with a single confident cut on each side using a sharp knife. Halve the sandwich to reveal the cross-section. The cut face must show clean, distinct layers: white shokupan crumb, sauce, blonde panko crust, juicy pork interior. Any compression damage or smearing of the layers indicates insufficient resting or a blunt blade.