Crispy Pork Cutlet with Tonkatsu Gravy

Method 5 steps

1. 01

   Simmer the Worcestershire, ketchup, oyster sauce and 1/4 cup water in a small pan for 5 minutes, until it coats a spoon.

2. 02

   Season the cutlets with salt and pepper, then dredge in flour, dip in egg and press into the breadcrumbs.

3. 03

   Heat the oil to 350 F and fry the cutlets for 3 minutes per side, until deep brown and crisp. Drain on a rack.

4. 04

   Drain the iced cabbage well and mound it on the plates with the tomato wedges, cucumber and carrot flowers, then drizzle the dressing over the cabbage.

5. 05

   Set the cutlet beside the salad and spoon the warm gravy over it just before serving.

Tap a step to mark it done.