Wagyu Sandwich

. Season the wagyu with a light coat of salt and pepper on all sides and shape pieces to the bread slices, then rest in the fridge until ready to fry (this is to keep a rare-med rare interior while achieving a crispy golden brown exterior). *You could use more seasonings if desired.
2. Prep eggs and flour mixtures by beating 1-2 eggs with a pinch of salt (or a splash of soy sauce), and then mix roughly 1/4 cup of flour with a light sprinkle of salt and/or pepper.
3. Coat wagyu generously in flour patting as needed to coat all corners, coat in egg mixture, then coat in panko yet again covering all sides/corners.
4. Fry at 375F for 1 min (for rare) or 1.5-2 mins (for med rare), cook longer is desired.
5. Lightly salt when fresh out of the fryer and rest for 10-15 mins.
6. Assemble the sandwich using tonkatsu sauce (as desired) between two slices of Japanese milk bread(lightly toasted and decrusted).