Tonkatsu Grilled Cheese

Place the thin-cut boneless pork loin chops on the light maple cutting board. Use the solid beech wood meat mallet to pound each chop to an even 1cm thickness, taking care not to tear the meat fibers. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, pressing the seasoning gently into the meat. Uniform thickness ensures the pork cooks evenly, with no overcooked dry edges or undercooked centers.

Line up the three shallow brushed stainless steel breading trays in a row to the right of the cutting board. Place the all-purpose flour in the leftmost tray, seasoned with the remaining 1/2 tsp salt and 1/4 tsp pepper. Pour the beaten eggs from the clear glass measuring cup into the middle tray. Add panko breadcrumbs to the rightmost tray, fluffing lightly with your fingers to break up clumps. This sequential dry-wet-dry setup creates a crisp, adherent crust that won’t slide off during frying.

Working one cutlet at a time, dredge pork first in seasoned flour, shaking off all excess to leave only a thin, even coating. Next, dip the floured cutlet fully in beaten egg, letting excess drip off for 2 seconds. Finally, press the cutlet firmly into panko, coating every surface evenly and pressing gently to help crumbs adhere. Set breaded cutlets on the cutting board to rest for 5 minutes before frying — this rest period sets the breading to prevent separation during cooking.

Place the 10-inch seasoned matte black carbon steel skillet on the stovetop over medium heat, add 1/2 cup canola oil, and heat to 175C (350F). Test oil temperature by dropping one panko crumb: it should sizzle immediately and rise to the surface without burning in 1 second. Use the matte black silicone-tipped tongs to carefully lower breaded cutlets into the oil, cooking 3 minutes per side until deep golden and crispy, with an internal pork temperature of 63C (145F). Transfer cooked cutlets to the chrome wire rack set over the aluminum rimmed baking sheet to drain excess oil for 2 minutes.

While cutlets drain, spread 1 tbsp softened unsalted butter evenly across one side of each sourdough slice, covering the full surface edge to edge with the sage green silicone spatula. Place two bread slices butter-side down on the cutting board. Layer 2 slices of white cheddar on each, top with one fried tonkatsu cutlet per sandwich, drizzle 1 tbsp tonkatsu sauce from the small stainless steel mixing bowl over each cutlet, add 2 more cheddar slices per sandwich, then top with remaining bread slices butter-side up. Press gently on each sandwich to help layers adhere.

Wipe excess oil from the carbon steel skillet with a paper towel, return to medium-low heat (150C/300F). Use tongs to place both sandwiches in the skillet, cooking 4-5 minutes per side. Press gently with the silicone spatula every minute to ensure even toasting, until bread is deep golden and crispy, and cheddar is fully melted and oozing slightly from the edges. If bread browns faster than cheese melts, reduce heat to low to avoid burning.

Transfer cooked grilled cheese sandwiches back to the maple cutting board. Let rest 2 minutes to allow cheese to set slightly (this prevents all cheese from oozing out when cut). Use the walnut-handled chef knife to cut each sandwich diagonally into two equal triangular halves. Drizzle an extra 1 tsp tonkatsu sauce over the exposed tonkatsu inside each half.