Panko-crumbed pork cutlet (Tonkatsu)

1. Cut the pork loin into four slices about 2 cm thick, nick the fat along the edges in a few places so they don't curl up, and season with salt and pepper.

2. Shave the cabbage into hair-thin strips and put them in iced water to crisp up; drain well before serving.

3. Dredge the slices in flour, dip them in beaten egg and finally press them into the panko to give a thick, even coating.

4. Heat the oil to 170 °C in a deep frying pan and fry the cutlets for 3-4 minutes per side until golden, then rest them on a rack for 3 minutes.

5. For the sauce, mix the Worcestershire sauce, ketchup, soy sauce and sugar.

6. Cut the pork into finger-wide strips, lay them on the cabbage and serve with the sauce, lemon wedges, rice and miso soup.

Tip: Don't skip the resting: the meat finishes cooking in its own heat and the crust stays crisp. If you have no thermometer, drop a pinch of panko into the oil – if it rises sizzling at once, the oil is hot enough.