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1
Place each cutlet between two sheets of cling film and pound to an even thickness. Season both sides with salt and pepper. Even thickness is confirmed by pressing across the surface — no part should yield markedly more than another.
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2
Set up three shallow dishes in sequence: flour, beaten egg, panko. Dredge each cutlet in flour, shaking off any excess; draw it through the egg, allowing the surplus to drip clear; then press firmly into the panko, turning once, so that long flakes adhere in a thick, even layer across the entire surface. The coating is ready when no bare patch of meat is visible and the panko layer holds without sliding.
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3
Heat the frying oil in a deep, heavy pot to 160–170 °C. This is where the dish lives or dies: oil below this range yields a greasy, under-rendered result; oil above it burns the panko before the interior is cooked and the fat cap has had time to render. Confirm temperature with a thermometer, or by dropping a few panko flakes into the oil — they should sink briefly, then rise and begin to colour within ten to fifteen seconds.
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4
Lower one or two cutlets into the oil — do not crowd the vessel. Fry at 160–170 °C for 3–4 minutes, maintaining the temperature by adjusting the heat. The crust will turn a deep, even gold. Remove and rest on a wire rack (not paper towel) for 3 minutes. Return to the oil at 180 °C for a final 1–2 minutes. The finished crust is a uniform amber-gold; the sound when tapped lightly is a hollow, sharp knock.
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5
Rest the fried cutlets on the wire rack for a further 3–5 minutes. Do not cut immediately: premature cutting releases steam, softening the crust. The surface should remain audibly crisp if a knife blade is drawn lightly across it.
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6
Cut each rested cutlet into strips of approximately 2 cm width, keeping the pieces together so the portion holds its shape. Serve alongside a mound of finely shredded raw cabbage, tonkatsu sauce, and karashi.