On each of the pork chops make small cuts all over the meat. This process will prevent the meat from curling when you fry it.

Season each sliced meat with salt and pepper to taste, set aside for about 30 minutes.

Using a heavy bottomed frying pan set the fire to medium heat.

Pour Canola cooking about 2-inches deep then heat to about 350 F.

Place Panko bread crumbs in a plate and on another plate the All purpose flour and the beaten eggs in a bowl.

To start cooking, dredge pork chop in the flour, dip in eggs and then roll in bread crumbs, make sure to to fully coat the meat. Repeat the process with the remaining pork chops.

Deep fry crumb-covered meat, turning twice or as needed, for about 8 minutes, or until breading is golden. Cook in batches and don’t overcrowd your frying pan.

Remove Tonkatsu from the frying pan and drain on a cooling rack for about a minute or two.

Cut into 5-6 pieces, then serve with shredded cabbage and tonkatsu sauce.