Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread + drizzle katsu sauce over each slice. Top two of the slices each with ½ cup shredded cabbage.
Place a fried pork over each pile of cabbage and top with remaining slice of bread.
Gently press down on the sandwiches while slicing each in half and serve.