
Pound pork chops to 1/2-inch thickness. Season with salt and pepper.
Dredge in flour, then beaten egg, then panko. Press panko firmly onto all surfaces.
Spray both sides generously with cooking spray.
Air fry at 400°F for 10-12 minutes, flipping halfway, until deeply golden and cooked to 145°F.
Slice into strips. Serve over shredded cabbage with tonkatsu sauce, rice, lemon wedges, and hot mustard.
Tip: Use coarse panko for authenticity — it creates the signature shaggy, ultra-crispy coating. Press the panko on firmly but don't compact it; you want the rough texture. Slice into strips so each bite has crust. Tonkatsu sauce is easy to make: equal parts ketchup and Worcestershire with a splash of soy.
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