The inspiration for this dish is Japanese tonkatsu, a pork cutlet served sliced, on a bed of rice with cabbage salad. And since with Grana Padano PDO nothing is thrown out, just like with the pig, I thought of elevating the cheese rind in this delectable recipe. A unique dish that’s worth a try.

Preparation

Clean the Grana Padano rind very well. Place it in a pressure cooker covered with broth or cooking liquid. Close the pressure cooker and cook for 25 minutes from the time it whistles. Open the vent on the cooker, then drain the rind and dab it lightly.

Reserve the cooking liquid, which the cheese rind will have given an intense umami flavour. Serve this broth as a first course with pasta or use as a base to prepare a soup. In a pan, reduce the soya sauce with the cane sugar; this will only take a few minutes.

Dip the rind in the egg, lightly beaten and seasoned with pepper and nutmeg, and then in the breadcrumbs.
Cook the cheese rind cutlet in a skillet with 2 tablespoons of extra virgin olive oil. When golden brown on both sides, remove from the heat and set aside to cool for a few minutes. Slice.

Heat the rice and place it in a bowl.
Top the rice with the cutlet and julienned cabbage.
Finally, dress with the sauce.