Use a meat tenderizer and flatten the pork to about 0.4 inch (1cm) thick. Make small cuts at 0.8 inch (2cm) around the edge of the pork. This keeps the pork from curling up when it's fried.
Season the pork with salt and pepper.
Add egg to a bowl and mix it well.
Dip each slice of meat into the flour first and dust with extra flour. Then dip in the bowl and cover with the egg.
Do the same thing again. Dip each slice of pork into the flour first, dust with extra flour. Then dip in bowl and cover with the egg.
Cover the pork with Panko.
Heat the oil to 160-170 °c (320-338 °F). When oil hits this point, gently put one pork cutlet in. Cook one at a time otherwise the oil's heat drops dramatically. Fry each side for 2 minutes. After 4 minutes total, put it on a paper towel-lined wire rack.
Second fry. Bring the oil to 180 or 190 °c (356-374 °F), then put pork in for the second time! About 30 seconds each side, once it gets golden brown color, then remove and drain on the paper-lined wire rack again.
Slice the Tonkatsu you just made into 0.4 inch pieces (1cm). *