Tonkatsu is a classic in a Japanese lunch set, and it's a good idea to make enough, so some can be frozen and used for katsu-don another day.
What you need is:
Start by making a few cuts in the fat edge on the pork chops (the cuts don't need to be as deep as on the pictures, just through the hard part). This is done to prevent the pork chops from bending during deep frying and ending up bowl shaped. Soften them with a meat hammer or a similar tool and add a suitable amount of salt and pepper on both sides:
Now prepare flour, eggs, and panko in 3 different deep plates or dishes. The eggs need to be lightly beaten. Add the oil in a pot and start heating it slowly:
Take one pork chop at a time, first turn it in flourl:
Then in egg:
And lastly in panko:
It's highly recommended to use one hand to turn in flour and egg and the other to turn in panko - otherwise it becomes difficult after making a few. Place them all on a plate:
When the oil is hot, the pork chops are fried 2-3 pcs at a time, it's important they have enough room to move around:
Remove the hard core from the cabbage and slice the rest julienne:
Wash the cabbage and let it drip well. When the pork chops are floating and have become golden brown, they can be taken out and set aside for dripping:
If you don't have a rack, they can be placed on oil removing paper. Prepare plates with a handful of cabbage and a tonkatsu with a bit of tonkatsu sauce on top. Serve with freshly cooked rice and possibly other vegetables. Enjoy!