*If baking, skip the steps below and see the next section.

1. Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/2 inch thick.
2. Season both sides of the pork chops with salt and pepper.
3. Set up a breading station with flour and panko on a baking sheet, with the last 1/3 of the baking sheet open to leave breaded pork. In a bowl, crack your eggs and beat to combine.
4. Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
5. Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere. Repeat steps 4 and 5 for each pork loin chop.
6. Air-frying Method: Place your breaded cutlets in your air fryer bin and spray lightly with oil. Cook at 350°F for 10 minutes. Flip, spray with oil, and cook for an additional 5-6 minutes.
7. Deep-frying Method: Heat about 1 inch of vegetable oil in a large skillet. Allow the oil to reach around 350°F (175°C). Place the breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. I usually limit to cooking two at a time to avoid the tonkatsu from touching each other. Use tongs to remove the pork chops and place them on a paper towel-lined plate to drain any excess oil.
8. Slice the tonkatsu into 1 inch strips and enjoy with katsu sauce.

Baking Method:

1. Preheat your oven to 400°F (204°C).
2. Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/2 inch thick.
3. Season both sides of the pork chops with salt and pepper.
4. Heat a pan over medium heat and add 2 tablespoons of cooking oil. Stir in the panko, continuously mixing until it reaches a light golden brown color.
5. Set up a dredging station with flour and beaten eggs in two separate bowls.
6. Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
7. Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere. Repeat steps 5 and 6 for each pork loin chop.
8. Place your breaded cutlets onto a greased baking sheet, and bake in the preheated oven for around 20-22 minutes, or until cooked all the way through.
9. Slice the tonkatsu into 1 inch strips and enjoy with katsu sauce.