Pat the 4 boneless pork loin chops about 3/4 to 1 inch thick completely dry with paper towels. If they are thicker than 1 inch, place them between two sheets of plastic wrap and pound gently with a meat mallet to an even 3/4-inch thickness. Using a sharp knife, make 4–5 small cuts through the fat and connective tissue along the edge of each chop — this prevents the meat from curling during frying.

Season both sides of each 4 boneless pork loin chops about 3/4 to 1 inch thick generously with 1 tsp kosher salt and freshly ground ½ tsp black pepper freshly ground. Let them rest at room temperature for 10 minutes while you set up your breading station.

Set up a three-stage breading station: place the ½ cup all-purpose flour in one shallow mixing bowl, the beaten eggs in a second, and the 1 ½ cups panko breadcrumbs Japanese-style in a third. Working one cutlet at a time, dredge the 4 boneless pork loin chops about 3/4 to 1 inch thick in ½ cup all-purpose flour and shake off any excess — you want a thin, even coating. Dip it into the 2 eggs, letting the excess drip off. Finally, press it firmly into the 1 ½ cups panko breadcrumbs Japanese-style on both sides, making sure the crumbs adhere well and the cutlet is fully coated. Set on a plate and repeat with the remaining chops.

Pour about 1 inch of neutral oil vegetable into a deep, heavy skillet (a 10–12 inch cast iron skillet or stainless skillet works well). Heat over medium heat until the 2 cups neutral oil vegetable reaches 340–350°F. Use a meat thermometer for accuracy — this temperature range is key for a golden crust without burning the 1 ½ cups panko breadcrumbs Japanese-style before the 4 boneless pork loin chops about 3/4 to 1 inch thick is cooked through.

Carefully lower one or two breaded cutlets into the hot 2 cups neutral oil vegetable, laying them away from you. Do not crowd the pan — fry in batches if needed. Fry for 3–4 minutes on the first side without moving them, until the underside is deep golden brown.

Flip each cutlet once using tongs and fry for another 2–3 minutes on the second side until equally golden and cooked through. The internal temperature should reach 145°F. Transfer to a wire rack set over a baking sheet (not paper towels — this keeps the crust crispy). Let rest for 2 minutes before slicing.

Between batches, use a slotted spoon to skim any loose 1 ½ cups panko breadcrumbs Japanese-style from the 2 cups neutral oil vegetable, and allow the 2 cups neutral oil vegetable to return to 340–350°F before frying the next batch. Repeat until all cutlets are fried.

Slice each 4 tbsp tonkatsu sauce store-bought (Bull-Dog brand recommended) or homemade crosswise into 3/4-inch strips (this makes it easy to eat with chopsticks or a fork while keeping the cutlet together). Arrange over a mound of finely shredded 2 cups green cabbage very finely shredded alongside a mixing bowl of steamed 4 cups steamed short-grain white rice freshly cooked. Drizzle 4 tbsp tonkatsu sauce store-bought (Bull-Dog brand recommended) or homemade generously over the cutlet, and serve with 1 whole lemon cut into wedges wedges and a small dab of Japanese mustard on the side if desired.