Steps

1. Soak 40g of dried daikon for cutlets in 120ml of water to rehydrate. (Key Tip!) To prevent nutrient loss, rehydrate with three times the weight of the dried daikon in water and use that soaking liquid.
   🕒 01:36
2. Soak 30g of dried daikon for salad in a mixture of 45ml of vinegar and 45ml of water to rehydrate.
   🕒 02:17
3. Heat olive oil (as needed) and garlic (as needed) in a frying pan.
   🕒 04:32
4. Once the garlic is lightly colored, add red pepper flakes (as needed) to infuse the oil with spice.
   🕒 04:41
5. Add 200g of tomato sauce and simmer to create an arrabbiata sauce.
   🕒 04:50
6. Add the rehydrated 40g of dried daikon to the arrabbiata sauce and cook until it absorbs the liquid and flavors. Season with salt (to taste). Let it cool, then chill in an ice bath. (Key Tip!) This arrabbiata-flavored dried daikon can be prepared in advance and used as a side dish or for pasta.
   🕒 05:13
7. To the dried daikon (30g) rehydrated in vinegar, add 10g of lightly crushed almonds and 50g of raisins.
   🕒 06:23
8. Add thinly sliced red and yellow bell peppers (1/2 each). Season with salt (to taste) and olive oil (as needed).
   🕒 07:07
9. Lightly season 8 slices of pork loin with salt and pepper. Place the cooled arrabbiata-flavored dried daikon between the pork slices and stack them.
   🕒 07:56
10. Dredge the pork in all-purpose flour (as needed), then dip in beaten egg (as needed), and finally coat with breadcrumbs (as needed).
    🕒 08:42
11. Heat olive oil (as needed) and 20g of butter in a frying pan and cook the cutlets.
    🕒 09:30
12. Once browned on both sides, drain the oil and arrange the cutlets on a baking sheet.
    🕒 09:43
13. Top the cutlets with the arrabbiata-flavored dried daikon, then add 100g of mozzarella cheese.
    🕒 10:12
14. Bake in a preheated oven at 230°C (450°F) for 10 minutes.
    🕒 10:57