Preparation
Season the pork cutlets with salt and pepper on both sides.
If the cutlets are thick, gently pound them to an even thickness (about 1/2 inch).
Set up a breading station with three shallow dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs.
Dredge each cutlet in flour, then dip it into the beaten egg, followed by coating it thoroughly with panko.
Cooking
Heat vegetable oil in a large pan over medium heat until shimmering (about 1/2 inch deep).
Fry the cutlets until golden brown and cooked through, about 4–5 minutes per side depending on thickness.
Remove the cutlets and drain on paper towels for a minute or two.
Slice the cutlets into strips and serve them over a bed of cooked rice, drizzling generously with tonkatsu sauce.
For a healthier option, try baking or air frying the breaded cutlets. The dish can be adapted with chicken or fish alternatives. Patting cutlets dry helps achieve a crispy crust.