Prepare the pork: trim any excess fat from the Pork Loin Cutlets and, if needed, gently pound them to an even thickness (about 1 cm) so they cook uniformly. Pat dry with paper towels and season both sides with a light pinch of Fine Salt and Black Pepper.
Set up a breading station: place All-Purpose Flour in one shallow dish, beat the Eggs in a second dish, and spread the Japanese Panko Breadcrumbs in a third. Season the flour lightly if you like.
Dredge each cutlet: coat a cutlet in flour, shaking off the excess, dip it into the beaten eggs, then press it firmly into the panko so the crumbs adhere well. Place the breaded cutlets on a tray and let them rest for 5–10 minutes to set the crust.
Heat the oil: pour enough Neutral Oil into a deep skillet or pot to reach about 1–1.5 cm depth and warm it over medium-high heat until shimmering (about 170–180°C / 340–360°F) — a pinch of panko should sizzle on contact.
Fry the cutlets: cook the cutlets in batches so they don’t crowd the pan, frying each one 3–5 minutes per side until the panko is deep golden and the pork registers about 63°C (145°F) internal temperature or is cooked through. Adjust time for thickness.
Drain and rest: transfer the fried cutlets to a wire rack or paper towels to drain and rest for 2–3 minutes so the juices redistribute and the crust stays crisp.
Slice and plate: slice the tonkatsu into strips and arrange on a bed of finely shredded Green Cabbage. Serve with a wedge of Lemon to squeeze over the cutlet.
Complete the meal: serve the cutlet and cabbage alongside a bowl of Cooked Japanese Short-Grain Rice. Offer Tonkatsu Sauce for dipping or drizzling and a small dab of Karashi (Japanese mustard) for an extra sharp kick.
