Katsu Sando Japanese Breaded Pork or Chicken Cutlet Sandwich

Ingredients

• 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 140g) 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; 140g)
• 2 large eggs
• 1 tablespoon water (30ml)
• Neutral oil such as vegetable, canola, or peanut oil, for frying
• 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 Dijon mustard
• 1 teaspoon rice wine vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon granulated sugar
• 4 tablespoons unsalted butter
• 1 cutlet tonkatsu

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