Tonkatsu (Pork Cutlet)

Heat 1/2-inch oil in a medium Dutch oven or in a medium saucepan to 300 degrees F.

Season the pork cutlets with salt and pepper, to taste.

Working one at a time, dredge the cutlet in the flour, dip into the eggs, then dredge in the panko crumbs, pressing to coat.

Working in batches, add the cutlets to the hot oil 2 or 3 at a time and fry until evenly golden brown and crispy, about 3-4 minutes on each side.

Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate; repeat to cook remaining cutlets.

Serve immediately on a bed of shredded cabbage with drizzled tonkatsu sauce. (Cutlets may be served at room temperature but you want them to remain crisp.)