Tonkatsu with fruit tonkatsu sauce

Cut the pork loin into roughly one inch slices.

Pound each with a meat mallet to about a quarter inch thick.

Make small incisions across the pork to cut through tough sinew so it does not curl when fried.

Season each side with salt and pepper and chill in the fridge.

Peel and chop the carrot, apple, white onion and tomato into small chunks; cut up the prunes.

Cook the vegetables and fruit in a sauce pot over medium heat 10 to 15 minutes until softened.

Add the soy sauce, sugar, rice vinegar and Worcestershire sauce; simmer 20 to 30 minutes until the fruit and vegetables are about to fall apart.

Blend smooth with an immersion blender, strain through a mesh strainer into a bowl and refrigerate.

Slice the cabbage as thin as possible.

Grate the baguette on a box grater into fresh breadcrumbs.

Set up flour, beaten egg and fresh breadcrumbs; dredge each cutlet in flour, pat off, dip in egg, then press handfuls of breadcrumbs on to form clumps.

Heat a pot of oil to about 350F and fry two cutlets at a time for two to three minutes until light golden brown.

Raise the oil to 375F and double fry about a minute to evaporate leftover moisture and crisp the crust.

Rest on a sheet tray lined with parchment paper and paper towels.

Plate with steamed broccoli, a pile of cabbage and a lemon wedge; slice the cutlets on the diagonal, fan over the cabbage, and serve with the sauce.