3. For the cabbage slice the 1/2 of a cabbage into 2 and remove the inner core. Slice the cabbage lengthways as thin as possible then add the sliced cabbage to a bowl of cold water and place to one side.
4. To make the panko for the dredge simply grate 1/2 of a brioche loaf into a container (Its easier if the brioche is frozen). When grated add 100g of panko breadcrumbs to the grated brioche and mix well. In a separate tray crack 4 whole eggs and whisk well. The final tray for the dredge will be 200g of plain flour. When all prepared place the flour, egg wash and breadcrumbs to one side ready for the pork.
5. After at least 4 hours of brining the pork should now be ready to cook. Remove the pork from the brine and pat dry with kitchen paper. Make small scores into the fat part of the cutlets and place onto a plate. For an extra seasoning for the pork in a small bowl add 1 tbsp wholegrain mustard, 1 tbsp dijon mustard, 1 tbsp light soy and 1 tsp of sugar. Mix well and lightly brush the pork with the mustard seasoning. Finally season with some fresh cracked pepper and place the pork cutlets to one side. (Don’t add additional salt to the pork as the salt would already have come from the brine process).
6. Now to dredge the pork, lightly dust each pork cutlet in the flour then dust off any excess. Now add the cutlets to the egg wash, again removing any excess egg wash that is left on. Then add the pork to the breadcrumbs and evenly coat. After the breadcrumbs place back into the egg wash again and then one last final time back into the breadcrumbs to double breadcrumb the cutlets. When all the pork is dredged place onto a tray and prepare to fry.
8. To serve the tonkatsu, divide a generous amount of the drained cabbage into bowls then cut the cutlets into bite sized pieces and place over the cabbage. Add a few spoonfuls of the tonkatsu sauce over the top and nourish. Hope you like this super simple take on tonkatsu!