Tonkatsu

Pound the pork loin or pork chop flat until it's about ¾ inch thick. Using scissors or a knife, cut slits into the outer white membrane of the pork. This prevents it from curling up as it cooks. Next, coat it with flour and shake off the excess.

Add a tablespoon of flour to the egg and mix them together. This creates a thicker egg wash that allows for more breadcrumbs to stick to. Dip the pork into the beaten egg and let the excess drip off.

Transfer the pork to the panko bread crumbs and press firmly to create a thick layer of bread crumbs that won't flake off in the fryer. Be sure to cover any bare spots with breading.

Heat the oil to 340 degrees F over medium heat. Medium heat is essential to cook the pork thoroughly without burning the bread crumbs.

Gently lower the pork cutlet into the fryer and deep fry it for about 5 minutes.

Flip and fry the other side until the pork is fully cooked and the panko coating is golden brown, about 5 more minutes. Try to keep the temperature at 340 degrees F for even cooking. Repeat with any remaining cutlets.