Tonkatsu

Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a ¼-inch thickness (about .75 cm). Season with salt and black pepper.

Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).

Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.

Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plated to drain.