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Pat the pork steaks dry with some kitchen towels. Make small cuts in the pork, especially around the fat edges. This prevents the meat from curling up during frying. Season with salt and pepper.
Add a few tablespoons of flour to 1 of the deep plates. Cover the pork steaks completely with the flour and shake off the excess flour. Discard the flour and fill the plate with panko, Japanese breadcrumbs.
Beat 2 eggs with a whisk in the 2nd plate. Coat the pork steaks in the egg on both sides. Then place it on the panko, coat it on all sides.
Repeat these steps for the remaining 3 pork steaks. Then fill a frying pan with a layer of neutral oil such as sunflower oil and preheat it.
Rinse the Chinese cabbage if needed and cut it into wedges. Use about a quarter of the cabbage per plate. Cut the cabbage into thin strips as fine as possible.
Once the oil is hot enough, carefully add the breaded pork steaks. You can test if the oil has the right temperature by dipping a piece of paper towel into the oil. Do you see small bubbles appear? The oil is at the right temperature.
Fry 2 pork steaks at the same time. turn every now and then until they are beautifully golden brown. Fry the remaining pork steaks as well.
Cut the tonkatsu into thin strips using the chef's knife. The idea is that you should be able to grab each piece with chopsticks. Serve with the (raw) Chinese cabbage and (homemade) tonkatsu sauce. Enjoy!