Trim any large silver skin or excess fat from the pork loin chop. If the chop is thicker than about 1/2" (1.2 cm), place it between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2". This helps cook evenly and yields a tender cut.

Season

Pat the pork dry with paper towels. Season both sides evenly with coarse salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, beat the egg with the milk until combined. Place the panko breadcrumbs in a third shallow dish. Make sure each component is easy to reach.

Dredge the pork

Coat the pork lightly and evenly in flour, shaking off excess. Dip into the egg mixture, ensuring full coverage, then press firmly into the panko breadcrumbs, pressing breadcrumbs onto both sides to form an even crust. Shake off loose crumbs and set on a wire rack for 5 minutes to help the crust adhere.

Heat the oil

Pour the vegetable oil into a heavy skillet (cast iron or stainless steel) to a depth of about 1/3"–1/2". Heat over medium-high until the oil reaches 340–350°F (170–175°C) or until a small piece of breadcrumb sizzles and browns slowly when dropped in.

Fry the tonkatsu

Carefully place the breaded pork into the hot oil. Fry for 3–4 minutes on the first side without moving, until the crust is golden brown. Flip and fry the second side 3–4 minutes more until golden and the internal temperature reaches 145–150°F (63–66°C). If the crust is browning too quickly, reduce heat slightly. Spoon hot oil over the top edges once or twice to ensure even cooking.

Finish and rest

Transfer the cooked tonkatsu to a wire rack or paper towel-lined plate. Optionally, add 1 tsp unsalted butter to the pan and swirl, then brush a little on the cutlet for extra sheen. Let rest 3–4 minutes to allow juices to redistribute before slicing.

Garnish & Serving

Slice the tonkatsu into 5–6 strips against the grain. Serve on a plate with shredded cabbage to one side, a lemon wedge, and 2 tablespoons of tonkatsu sauce either drizzled over or in a small dish for dipping. Adjust tonkatsu sauce to taste.