Trim excess fat from the pork loin chops, leaving a thin layer for flavor. Place each chop between two pieces of plastic wrap or in a resealable bag and pound with a meat mallet or heavy pan until uniform thickness of about 1/2 inch (1.2 cm). This promotes even cooking and tenderness.

Season

On both sides of each pounded chop, evenly sprinkle kosher salt, black pepper, and garlic powder. Lightly press the seasonings into the meat so they adhere.

Coat with Flour

Spread the all-purpose flour on a plate. Dredge each seasoned chop in flour, shaking off excess. The flour helps the egg wash adhere.

Binding & Breading

Prepare Egg Wash

In a shallow bowl, whisk together the 2 large eggs and 2 tablespoons whole milk until smooth.

Prepare Breadcrumbs

On a separate wide plate, combine the panko breadcrumbs and optional fine dry breadcrumbs if using. Mixing a small amount of fine breadcrumbs into panko creates a more consistent crust while retaining panko's airy crunch.

Bread the Cutlets

Dip each floured cutlet into the egg wash, coating completely, then let excess drip off. Press the cutlet firmly into the panko mixture, coating both sides and the edges. For an extra thick crust, repeat the egg wash and panko step once more. Set breaded cutlets on a wire rack and let rest 10–15 minutes to help the coating adhere.

Frying

Heat Oil

Pour about 3 to 4 cups vegetable oil into a deep skillet or Dutch oven, filling to give 1 to 1.5 inches depth. Heat over medium-high until oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle steadily and brown in about 45–60 seconds.

Fry Cutlets

Carefully lower 1 or 2 cutlets (do not overcrowd) into the hot oil. Fry for 3–4 minutes per side, adjusting time for thickness, until golden brown and an instant-read thermometer inserted into the center registers 145–150°F (63–66°C). Maintain oil temperature between batches by adjusting heat as needed.

Drain

Transfer fried cutlets to a wire rack set over a baking sheet (not paper towels) to drain excess oil and preserve crispness. Let rest 3–5 minutes before slicing to keep juices locked in.

Sauce & Serving

Slice

Using a sharp knife, slice each cutlet into 6–8 strips at a slight diagonal. This creates attractive pieces that are easy to pick up with chopsticks or a fork.

Plate

Place a mound of finely shredded cabbage on each plate (about 1/2 cup per serving). Lay sliced donkatsu beside the cabbage, drizzle or brush tonkatsu sauce over the cutlet (about 2–3 tablespoons per serving) or serve sauce on the side. Add a lemon wedge for optional brightness.

Serve

Serve immediately with steamed white rice if desired. Leftover cutlets keep well refrigerated for 2 days and can be reheated in a 375°F (190°C) oven for 10–12 minutes to re-crisp.