Step 1

Heat a frying pan over medium heat without oil. Put the breadcrumbs into the pan and toast them, mixing the crumbs regularly (note 4).

Step 2

When about ¾ of the breadcrumbs changed the colour to light brown (note 5), remove from the heat and transfer to a plate or a tray, which will be used to coat the pork pieces in the breadcrumbs.

Step 3

Pour oil over the crumbs and mix well so that breadcrumbs are lightly coated in oil. You should feel the breadcrumbs are slightly wet. Let them cool.

Step 4

Pre-heat oven to 230°C/446°F (note 6).

Step 5

Using a knife or a pair of scissors, cut the connecting tissues of the pork steaks along the band of fat and between the different kinds of meat (note 7). This will prevent the meat from curling and shrinking.

Step 6

Sprinkle salt and pepper on the pork steaks.

Step 7

Thoroughly coat each pork steak in flour, dip it in egg, then coat it with breadcrumbs.

Step 8

Place a rack on a tray and put the crumbed pork pieces on the rack (note 8).

Step 9

Bake in the oven for about 13 minutes (note 9).

Step 10

Remove from the oven and cut each tonkatsu into 2cm/¾” wide strips.

Step 11

Serve with shredded cabbage and tonkatsu sauce.