Start by gathering all your ingredients. This step saves time and allows for a smoother cooking experience.

You need three separate shallow bowls. In one bowl, mix flour with salt and pepper. The second bowl will hold the beaten egg. In the third bowl, combine the panko and Italian breadcrumbs.

Pat the pork chops dry with a paper towel. This helps the breading stick better. Season the pork with salt and pepper.

First, coat each chop in the flour mixture, shaking off any excess. Next, dip it into the egg, letting the excess drip before moving on to the breadcrumb mixture. Press the breadcrumbs onto the pork to create an even coating.

In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to submerge the pork cutlets at least halfway. A good test for proper temperature is to drop a small piece of bread into the oil; it should sizzle immediately.

Carefully place the breaded pork into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and fully cooked. You may need to do this in batches to avoid overcrowding the pan.

Once cooked, remove the pork from the oil and transfer it to a paper towel-lined plate. Let it rest for a few minutes before slicing. This keeps the juices locked in and maintains that crispy texture.

Spread mayonnaise on one side of each slice of bread. On two of the slices, add a layer of shredded cabbage, followed by the sliced pork, and finally drizzle some tonkatsu sauce over the top. Place the remaining slices of bread on top to complete the sandwich.