Tonkatsu

Method

Pound the pork steaks to about 1cm thickness using a meat mallet. Set up three bowls with flour, beaten eggs, and panko breadcrumbs mixed with salt and pepper. Coat each pork steak in flour, then egg, then panko, pressing gently so the breadcrumbs adhere. Heat the oil to 170°C in a deep pan and carefully fry the tonkatsu for 3-4 minutes per side until golden brown and cooked through. Drain on kitchen paper. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce on the side.