Season the cut ham steaks with freshly ground black pepper.
Dip the ham steaks into the flour and shake off the excess, then with egg, then panko breadcrumbs.
Gently press the breadcrumbs to coat each ham steak.
In a heavy-bottomed pot, heat the oil and gently place the panko-coated ham steaks in the hot oil. Deep-fry for about 2 minutes on both sides. Once both sides have reached that perfect golden color, remove the ham steaks from the pot. Drain the excess oil by patting them with a paper towel and place them on a wire rack.
Serve with rice or potato salad, and Tonkatsu Sauce.