Spray the panko with a little water and leave it aside to “soften” for 15 minutes. Do not add too much water, just enough to dampen the panko and make it a little softer.

Trim the pork chops of any extra fat and make a couple of slits on the connective tissue between the meat and fat so that the pork chops do not curl up when frying.

Pound the meat with a meat pounder to tenderize it and season it with salt and pepper.

In a large bowl, add ½ tablespoon of vegetable oil for each egg you use and whisk it together. This will prevent the bread coating from detaching while deep frying the meat.

Dredge the pork chops in some flour and remove the excess. Dip in the egg mixture. Dredge in panko. After removing the excess panko, press gently and keep aside.

Heat the vegetable oil in a wok over medium high heat until it gets to 180°C – 350°F, then deep fry the pork chops. Keep watching the oil’s temperature and make sure it doesn’t go over 180°C – 350°F or else the Tonkatsu will burn.

Deep fry for 1 minute on one side and flip to cook the other side for 1 minute.

Now take the Tonkatsu out and get rid of the excess oil by holding it vertically for a few seconds. Place it on top of a wire rack and let it rest for 4 minutes. The meat will keep cooking while it rests. Do not cut it open to check if it’s done yet!

After resting for 4 minutes, bring the oil back to 180°C – 350°F and deep fry the Tonkatsu for 1 more minute (about 30 seconds on each side).

Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Then leave it on the rack for 2 minutes.

Cut the Tonkatsu into large pieces by pressing the knife directly down instead of moving it back and forth. This way the breading will not come off.

Transfer to a plate and serve immediately.