"If you get into Tokyo early, don't eat breakfast on the plane,"
says McConnell. "Wait and get a crumbed pork loin sandwich and a
can of sake on the train - it's the best and most civilised way to
arrive in any city."
Strip the chop bones of excess fat and sinew. Place flour on a plate and season with sea salt flakes. Place eggs in a bowl and spread panko crumbs on a separate plate. Dip cutlets first into flour, then egg, shaking off excess in between. Gently press the cutlets into the panko crumbs, ensuring the meat is evenly coated on both sides. Refrigerate until required.
For bulldog sauce, combine ingredients in a saucepan with 400ml of water. Bring to the boil then simmer for 1 hour, stirring occasionally. Remove from heat and discard the garlic. Purée with a blender or in a blender and pass through a fine sieve.
Meanwhile, shave cabbage finely on a mandolin and soak in iced water for 1 hour.
Preheat oven to 180C and warm grapeseed oil in a large frying pan. When oil is hot, carefully brown the cutlets in batches, turning once, until golden (3-4 minutes each side), adding more oil if required. Transfer to an oven tray and roast until cooked medium (5 minutes).
Cut the cutlets in half, season to taste with sea salt flakes and serve with a pile of shredded cabbage and a pot of bulldog sauce.