Pat the pork chops dry with paper towels and trim any excess fat if necessary. Make a few small cuts along the fatty edges to prevent the pork from curling during frying. If the cutlets are particularly thick, gently pound them to an even thickness of about ½ inch. Season both sides generously with salt and black pepper.

Arrange three shallow bowls. Fill the first with flour. In the second bowl, whisk together the eggs and milk until smooth. Place the panko breadcrumbs into the third bowl. Coat each pork chop first in flour, then dip it into the egg mixture, and finally press it firmly into the panko breadcrumbs until completely coated. Let the breaded cutlets rest for about 5 minutes so the coating adheres well.

Pour about 1½ inches of vegetable oil into a large skillet or Dutch oven and heat it to 340–350°F (170–175°C). Maintaining the proper oil temperature ensures the coating becomes perfectly crisp without absorbing excess oil.

Carefully lower one or two breaded pork cutlets into the hot oil without overcrowding the pan. Fry each side for about 3 to 4 minutes until beautifully golden brown and crispy. Turn the cutlets gently using tongs to ensure even cooking. The internal temperature should reach 145°F (63°C) for safe consumption.

Transfer the cooked tonkatsu to a wire rack placed over a baking sheet instead of paper towels. This keeps the bottom crust crispy instead of becoming soggy. Allow the pork to rest for about 5 minutes before slicing, helping the juices redistribute throughout the meat.

Using a sharp knife, slice the tonkatsu into even strips about ½ inch wide while keeping the pieces neatly arranged in their original shape. This traditional presentation makes the crispy pork easier to eat with chopsticks. Serve immediately alongside a generous pile of finely shredded cabbage, steamed Japanese rice, a bowl of miso soup, fresh lemon wedges, and plenty of tonkatsu sauce for dipping or drizzling.