Tonkatsu

Method

1. Shred 80 g of white cabbage as finely as you can with a sharp knife or mandoline, then drop it into a bowl of ice water and leave it 5 minutes to crisp. Drain thoroughly, spin dry in a cloth and keep it in the fridge until serving.
2. Lay the 150 g pork loin chop on a board and cut through the sinew and fat rim in three or four places so it cannot curl in the oil. Cover with cling film and pound with the flat of a heavy knife or a rolling pin until an even 1 cm thick, then season both sides with 0.25 tsp of salt and a good pinch of white pepper. Rest 10 minutes at room temperature.
3. Set out three shallow dishes: 15 g of plain flour, 1 egg beaten with a few drops of water, and 30 g of panko. Dust the pork in flour and pat off every loose speck, turn it in the egg so it is evenly glossy, then lay it in the panko and press the crumbs on firmly with your palm, including the edges. Do not compact the crumb any further — it should look shaggy.