On a cutting board, make slits around one side of the pork chop. Using a meat pounder, pound the meat evenly. Try to keep the pork around 1/2 inch thick.

Prepare the breading stations. Whisk a whole egg in a bowl. Pour the all-purpose flour and the Panko breadcrumbs in two separate plates.

Dip the pork cutlet in the egg, then coat with flour. Once fully coated, dip the cutlet in the egg mixture again, and coat with Panko breadcrumbs until fully coated. If you want a thicker crust, you can dip the cutlet in the egg once more and coat it with Panko again.

In a frying pan, heat oil for shallow fry at medium high to high heat. Once it reaches 350 degrees Fahrenheit (or you can check by throwing in a breadcrumb and see if it bubbles), fry the breaded pork cutlet for about 1 1/2 minutes on each side. Once ready, remove from oil and drain off excess oil by letting it rest on a drying rack or vertically on a paper towel.

To make the tonkatsu sauce, mix together in a bowl the Ketchup, Worcestershire sauce, oyster sauce, miring, and sauce sauce.