Cutlet sandwich is one of popular sandwiches in Japan. I used to make pork cutlet sandwiches but this sandwich was for my husband who prefers beef. To make it more delicious, I added cheese and Cole slaw. I used mayonnaise instead of flour and egg wash because the taste of cutlet is better. The sauce is very good as well!
Cut the beef steak into half and flatten each steak almost the same size as the bread. Sprinkle salt and black pepper over the beef steak.
Cut each American cheese into half and place on the center of one halved beef steak. Put the other beef steak to cover.
Spread 1 tablespoon mayonnaise over the steak then coat with panko. Place on a plate and refrigerate for about 15 minutes (by doing this, panko won’t come off easily while deep frying).
Make sauce. In a shallow bowl, mix together oyster sauce, Dijon mustard and honey.
Make Cole slaw. In a bowl, mix together cabbage, 1/2 tablespoon mayonnaise, lemon juice and milk. Add salt and black pepper to taste.
After 15 minutes, take the beef steak out of the refrigerator. In a fry pan, heat enough canola oil to deep fry beef steak and deep fry the beef steak until golden brown. (about 2 minutes) Turn and deep-fry the other side until desired doneness of the beef. Drain on paper towels. Then put the beef cutlet into the sauce bowl. Coat both sides of the steak with the sauce.
Build sandwich. On one slice bread, put the Cole slaw, beef cheese cutlet, spread the sauce remaining in the bowl and put the other slice bread to close sandwich.