Pat pork cutlets dry with paper towels and season generously with salt and pepper on both sides.

Prepare a breading station: place flour in one shallow dish, beaten egg in a second, and panko breadcrumbs in a third.

Dredge each pork cutlet first in flour, ensuring it's evenly coated, then shake off any excess.

Dip the floured cutlet into the beaten egg, letting any extra drip off.

Finally, coat thoroughly with panko breadcrumbs, pressing firmly to ensure the breading adheres well.

Heat vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, carefully place the tonkatsu in the pan.

Pan-fry for 2-3 minutes per side, or until the breading is golden brown and crispy, and the pork is cooked through (internal temperature reaches 145°F or 63°C).

Once pan-fried, transfer the tonkatsu to a preheated grill or grill pan set over high heat. Char-grill for 1-2 minutes per side, just long enough to create distinct smoky grill marks.

Remove from the grill, let the tonkatsu rest for a minute on a cutting board, then slice into thick, easy-to-eat strips.

Serve immediately with a generous amount of tonkatsu sauce and a side of fresh shredded cabbage.