1. Slice the cabbage as thinly as possible and set aside.

2. Place each pork steak between 2 pieces of freezer film and, using a meat mallet, flatten to about 1cm thickness. Season fillets on both sides with salt and pepper. Working one steak at a time, dredge pork with flour and shake off excess. Coat in beaten egg and crust evenly with panko.

3. Heat vegetable oil to 170°C in a heavy frypan. If you don't have a thermometer, heat the oil until a pinch of excess panko floats and turns golden brown in about 30 seconds.

4. Cook the pork in batches, without overloading your frypan, for about 4 minutes, turning once until the fillets turn golden brown. When they are ready, transfer to a paper-towel-lined plate to drain.

5. Slice the pork into 2cm-wide strips. Place each portion on a plate, along with a heap of sliced cabbage and a dab of mustard. Serve topped with about 2 tablespoons of tonkatsu sauce, steamed rice, and microcress or fresh herbs if using.