Start with cutting the cabbage in fine pieces and add a pinch of salt, mix and let it rest for 15 minutes
Cut the chicken breast diagonally with a knife and tap both fillets with the back of a knife to flatten them a little, sprinkle salt and pepper on them on both sides
Prepare 3 bowls, 1 with flour, 1 with beaten egg and 1 with panko
Heat a little pan and add the neutral oil, as much as needed to be able to have the chicken filets fully submerged
Rinse the cabbage to remove the salt and squeeze all the water out, add to a bowl with 3 tablespoons of kewpie mayo and salt and pepper and mix together
Flip the chicken through the flour, then through the egg and then through the panko, make sure the panko sticks well to all pieces
When the oil is hot, place the chicken in the oil and leave it for 3-4 minutes each side until golden and crispy
Take the chicken out of the oil and let it drip on a piece of kitchen roll paper
Now we can assemble the sandwich
Start with a good layer of tonkatsu sauce on a slice of bread
Spread the other side with cabbage/kewpie mixture
Put the chicken on top
Finish by putting a little more tonkatsu sauce on the chicken and place the last slice on top
If you want the Japanese Katsu Sando look, slice the crusts off the bread before slicing the sandwiches in half
Enjoy!