Start by seasoning each pork chop with salt and pepper.

Then wrap each pork loin in a plastic wrap. Flatten the meat to about ¼ inch or ⅛ inch thick with any hard object (e.g. bottom of a wine bottle or the butt of your knife).

Next, put the tenderized meat into the freezer for one-hour. This process will help season the meat and firm up before battering and frying. Take them out and set aside

Prepare three bowls – one with flour, one with beaten eggs and the last one with breadcrumbs.

Let's prep each pork chop: Dip first into the flour, then into the egg mixture and finally into the bread crumbs. Make sure you get in there with your hands and cover every nook and cranny!

If you don't plan to cook all of them at once, wrap the remaining pieces in plastic wrap. Store those in the fridge

Bring the oil up to 350 degrees Fahrenheit (~170 Celsius) on medium-high heat.

Then fry the pork cutlet until both sides are golden brown, turning them over a few times with tongs. It will take roughly 10 minutes.

Cut them into strips and enjoy!

Homemade Donkatsu Sauce (Optional)

Pour water, Worcestershire sauce, ketchup in a large bowl and mix them together.

Then put a frying pan on low heat. Place butter and flour into the frying pan. Mix the two together throughly in the pan to make a simple rue.

Then pour the mixture from the bowl into the frying pan. Stir constantly until the mixture starts to boil.

Let the mixture boil for 2 minutes - remember to keep stirring.

Put a pinch of black pepper and sauce is ready. Pour on top of the donkatsu.