Steps

1. Finely shred 100g of cabbage into 2-3mm wide strips.
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2. Pour hot water over the shredded cabbage, stir briefly, and blanch for about 30 seconds.
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3. Drain the blanched cabbage in a colander, rinse with cold water to cool, and firmly squeeze out any excess water. (This step helps remove moisture, making it easier to shape).
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4. On 1 slice of ham, place about 1/4 of the squeezed cabbage, shaping it with your hands, and place it in the center.
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5. Cut 1 slice of melting cheese into 4 pieces and place 1/4 slice in the center of the cabbage.
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6. Cover with another slice of ham. Break about 4 sticks of dry pasta into appropriate lengths and use them to secure the four corners. (The pasta will cook during frying and can be eaten as is, eliminating the need to remove it).
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7. Sprinkle with coarsely ground black pepper, if desired.
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8. In a bowl, whisk together 1 egg and 1 tbsp of water.
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9. Add 3 tbsp of all-purpose flour and mix until smooth to create a batter. (Using batter makes it easy to coat the cutlets with minimal steps).
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10. Dip the ham cutlets into the prepared batter, then coat them evenly with panko breadcrumbs.
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11. Heat frying oil to a depth of 1-2 cm in a frying pan over medium heat. Drop a few breadcrumbs into the oil to check if it's hot enough.
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12. Carefully place the breaded ham cutlets into the hot oil and pan-fry over medium to medium-high heat for about 2 to 2.5 minutes per side, ensuring they don't burn.
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13. Flip the cutlets and continue to pan-fry for another 2 to 2.5 minutes until golden brown. Remove from the oil and drain on a wire rack or paper towels.
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14. Cut into desired serving sizes and arrange on a plate.
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