1. Prepare pork: Pat pork loin cutlets dry with paper towels. Season generously on both sides with salt and black pepper.

2. Set up dredging stations: Place all-purpose flour in a shallow dish, beaten eggs in another, and panko breadcrumbs in a third.

3. Bread the cutlets: First, dredge each pork cutlet in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it's fully coated. Finally, coat it generously with panko breadcrumbs, pressing gently so the crumbs adhere well to the pork.

4. Heat oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 340°F (170°C). Use a kitchen thermometer to monitor the temperature.

5. Fry Tonkatsu: Carefully place one or two breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until the panko crust is golden brown and the pork is cooked through (internal temperature should reach 145°F / 63°C).

6. Drain excess oil: Using tongs, remove the cooked Tonkatsu from the oil and place it on a wire rack set over paper towels to drain any excess oil. This helps maintain crispness.

7. Serve: Once slightly cooled, slice each Tonkatsu cutlet into 1-inch wide strips. Serve immediately with a side of shredded cabbage and a generous drizzle of Tonkatsu sauce over the pork.