With a sharp knife, remove any extra fat and make several slits on the white part of the pork. The slits will allow the Tonkatsu to stay flat.

Pound both sides of the meat with the back of a knife or a meat tenderizer/mallet.

Mold the meat with your hands back to it's original shape and season with salt and pepper on both sides.

Crack an egg in a deep dish and add water. Whisk together until well combined.

In a separate dish, add the flour.

Dredge the pork in the flour. Shake off any excess. Then dip the pork into the egg mixture and coat well.

Dredge the pork in the panic, gently pressing down the park onto the pork and then gently shaking off any excess before placing the pork pieces onto a tray or plate. Set aside for 5-10 mintues to let the breading set.

Add the oil to the pot and bring to 340 degrees over medium heat.

Gently put one piece of the breaded pork into the oil and cook for 1 minute. Flip the pork and cook the other side for 1 minute.

Remove the pork from the oil and let excess oil drip off. Place on a wire rack or paper towel for 4 mintues.

Fry the other breaded pork.

Bring the temperature of the oil back to 340 degrees and fry the first pork chop again, for 30 seconds,  flip and fry for another 30 seconds.

Cut the Tonkatsu into wide slices.

Transfer to a plate and serve with shredded cabbage and cucumber, sesame dressing, and the sesame Tonkatsu Sauce.