This is not your everyday pork cutlet. It's the thin and crispy fried pork you know, but with a shiso and savoy cabbage slaw and topped with a sweet and tangy sauce. You'll never look at your cutlets the same way again!
For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.