Clean the crust of Grana Padano Fattorie Cremona very well. Put it in a pressure cooker covered with broth or cooking water. Close the pressure cooker and cook for 25 minutes from the whistle. Remove the pressure cooker, drain the crust and pat it lightly dry. Recover the cooking stock, which will have become a real umami concentrate thanks to the crust. Use it for a first course in broth or as a base for a soup. In a small saucepan, reduce the soy sauce with the brown sugar, just a few minutes. Dip the crust in lightly beaten egg seasoned with pepper and nutmeg and then in breadcrumbs. Cook the cutlet crust in a frying pan with 2 tablespoons of extra virgin olive oil. When golden brown on both sides, remove from the heat and leave to cool for a few minutes. Cut into slices. Heat the rice and place it in a bowl. Cover with the cutlet and the cabbage cut into julienne strips. Finish with the sauce.