16 slices white sandwich bread

4 slices pork tenderloin, about 2-inch (4-cm) thick

1/4 cup (60 ml) pastry flour

3 eggs, lightly beaten

Canola oil, for frying

Tonkatsu sauce, to taste (see recipe)

Salt and pepper

Break 8 slices of bread into pieces. In a food processor, crumble bread by pulsing a few seconds at a time. Set aside in a bowl.

On a work surface, slightly flatten each slice of pork tenderloin with a meat mallet to get 1-cm (1/2-inch) thick slices. Set aside on a plate. Season with salt and pepper.

Place flour in a shallow bowl and eggs in a second bowl.

Preheat oil in the deep fryer to 180 °C (350 °F). Line a baking sheet with paper towels.

Dredge each slice of meat in flour and shake to remove any excess. Dip in beaten eggs and drain. Roll in breadcrumbs and press to coat well. Set aside.

Fry 2 slices at a time in oil for about 4 minutes or until meat is cooked. Drain on the baking sheet.

Dip each fried pork slice in Tonkatsu sauce and place between two slices of white sandwich bread. Remove crusts with a knife. Cut sandwiches into 3 equal rectangles and place on a plate, side by side, cut side up.

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