Tonkatsu

Prepare the pork loin: Pat the pork loin dry with paper towels. Make several shallow cuts along the edges of the pork loin to prevent curling during frying. Pound the pork loin evenly to about 1.5 cm thickness using a meat mallet or the back of a knife. Season both sides of the pork loin generously with salt and black pepper.

Set up the breading station: Prepare three separate shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the egg until well combined. In the third dish, place the panko breadcrumbs.

Bread the pork: Dredge each piece of seasoned pork loin thoroughly in the all-purpose flour, shaking off any excess. Dip the floured pork loin into the whisked egg, ensuring it is fully coated, letting any excess egg drip off. Finally, press the pork loin firmly into the panko breadcrumbs, ensuring an even and thick coating on all sides. Gently pat the panko breadcrumbs onto the pork loin to help them adhere.