Homemade Ricotta Pork Cutlet

Pound the pork loin flat, rub with salt, pepper and olive oil and let rest.

Heat the milk, add the lemon juice, and when it curdles strain through a cloth to make ricotta.

Coarsely chop the onion, tomato, garlic and apple and mix with the ketchup.

Spread the ricotta over half of the pork.

Add the mozzarella, fold the pork over, coat in flour, egg and breadcrumbs and fry at 170–180°C for about 3 minutes. Drain.

Sauté the sauce mixture in a pan, add the tonkatsu sauce, bring to a boil and serve with the cutlet.