Pork:

• 1lb pork shoulder roast, cut into 4 steaks
• 1 ¹/₃ cup panko breadcrumbs
• 2 large eggs
• ¹/₃ cup all-purpose flour
• Extra virgin olive oil and vegetable oil, for frying
• Kosher salt and fresh cracked pepper

Slaw:

• ½ honey crisp apple, cored, sliced thinly on mandolin
• ½ fennel bulb, sliced thinly on mandolin
• 8oz brussels sprouts, halved, cored, shredded
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Kosher salt and fresh cracked pepper

Dijonnaise:

• 1 egg yolk
• 6 tbsp grapeseed oil
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice, plus 1 small squeeze
• 1 tsp apple cider vinegar
• 2 tsp Dijon mustard
• Kosher salt

4 rolls, such as mini focaccias, warmed in oven, split, for serving