Steps

Remove the extra fat from the boneless pork chops (½ inch thick). Score the fat band to avoid any curling. Pound til ~1/2" thick. Season with salt and pepper

Dredge the pork cutlet in the flour, shaking off excess. Dip into the beaten egg. Coat thoroughly with panko breadcrumbs.

Heat the oil in a small pan to 350°F. Fry the cutlet for about 3–4 minutes per side, or until golden brown and cooked through. Drain excess oil on a wire rack or paper towels.

Slice the tonkatsu into strips. Serve with shredded cabbage, lemon wedge and/or tonkatsu sauce if desired