• Cut slits into the layer of fat that surrounds your pork loin. No need to cut slits into the non-fat portion.
• If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife.
• Season on both sides with enough salt, black pepper and garlic powder.
• Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
• Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
• In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
• Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
• Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.

How to make Tonkatsu Sauce

• In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!