Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.

Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.

Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and set aside.

Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.

Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.

Remove the cooked pork from the oil and place it on a paper towel lined plate to let any excess oil run off.

Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.

Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!