Tonkatsu is one of the most popular yo-syoku dishes (Western-influenced Japanese cuisine). I recommend preparing the pork using a meat tenderiser, which is a great kitchen tool to have. You can also try katsu sandwiches – spread butter on toast and sandwich the katsu and tonkatsu sauce inside with shredded cabbage. Heavenly!
Bring the pork steaks to room temperature. If you have thick steaks, make five or six incisions where the meat meets the fat on both sides. This will tenderise the pork and prevent it from curling during cooking. Season with salt and black pepper.
Place the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Coat the pork in the flour first and pat to remove any excess flour. Next, dip the pork into the egg. Finally, cover the pork with breadcrumbs. (You can freeze the coated pork at this stage if needed.)
Drain the cabbage completely.
Cut the tonkatsu into thin slices. Serve with the cabbage and drizzle with the tonkatsu sauce.
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