For the sauce, stir the first 4 ingredients and set aside. Season the meat with salt and pepper. Place a 6-liter saucepan or a large frying pan with high sides (4 steaks should fit together, otherwise fry them one by one) and fill 2.5 cm high with oil. Once the oil reaches 175 °C, prepare the meat: Turn steaks first in the flour to the other side, then in the egg, then in the panko crumbs, then in the hot oil form.
2. regulate temperature so that the meat cooks quickly, but the breading does not burn on the spot. First deep fry 3-4 min. on one side until underside is deep golden brown, then turn meat pieces to other side and deep fry another 3-4 min.
3. heap cabbage on plates, drizzle with a tiny bit of sauce and top each with a steak. Add lemon wedges and offer remaining sauce if there is a tiny bit left.
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