Step 1

1. Mix the flour and salt together in a small tray and dip each of the cutlets into the flour, then into egg, then back into the flour and back into the egg before coating with the panko breadcrumbs. Press the crumbs on gently; shake off any excess.

Step 2

2. Heat the oil in a large frying pan to 160C. Fry the cutlets for about four minutes each side until the crumbs are golden brown. Rest for three minutes.

Step 3

3. For the tonkatsu sauce, mix the ingredients together to a smooth sauce. Slice the tonkatsu and serve with a big pile of shredded cabbage, plenty of tonkatsu sauce and top with Asian herbs.