• Place pork cutlets between two pieces of grease-proof paper. Using a meat tenderiser, or a rolling pin, pound until approximately 1.5 centimetres thick. Season each side with salt and pepper.
• Lay out flour, egg and breadcrumbs in three separate trays. Dip each seasoned pork cutlet into flour first, shaking off any excess. Dredge in the whisked egg, again allowing excess to drip away. Finally, place into panko breadcrumbs and pat down on each side creating a nice, even coat. Repeat with second pork cutlet.
• Heat oil in a frypan over medium-high heat. Oil should come up to about half a centimetre from the bottom of your pan - add a little more if needed. Test the oil by dropping in a single bread crumb to make sure it is hot enough. If it is ready, the oil will sizzle.
• Pan fry pork cutlets for approximately two minutes on each side. Adjust the heat if necessary. You don’t want your cutlets to burn! They should be crunchy and golden on the outside and just cooked through on the inside. Once cooked, set aside on a wire rack or paper towel. I recommend frying one cutlet at a time so as to not reduce the temperature of the oil too much.

Cabbage salad

• Prepare the cabbage salad by finely slicing with a mandolin. Thinly slice spring onions and toss together with cabbage. Divide among two serving plates, reserving Japanese sesame dressing until right before eating.

To serve

• Divide hot steamed rice between the two plates.
• Slice pork cutlet into two centimetre wide strips and place on top of the rice. Drizzle cutlet with tonkatsu sauce and salad with sesame dressing. Sprinkle with toasted sesame seeds to serve.