Steps

1. Place 1 bag of panko in a ziplock bag and crush finely with a rolling pin. [This is the key!] Be sure to use dry panko.
   🕒 01:33
2. If you dislike the fat on the 4 slices of pork loin, trim it off.
   🕒 02:10
3. Score the fat edge of the pork loin.
   🕒 02:22
4. Thinly pound the pork loin with a meat tenderizer or the bottom of a pot.
   🕒 02:44
5. Score the connective tissues of the pork loin. [This is the key!] Prevents shrinkage when cooked.
   🕒 03:27
6. Dredge the pork loin with 3 tbsp of all-purpose flour, pressing firmly.
   🕒 03:49
7. Coat the pork loin with the beaten 2 eggs.
   🕒 04:28
8. Thoroughly coat the pork loin with the finely crushed panko. [This is the key!] A thin coating absorbs less oil, making it healthier.
   🕒 04:28
9. Using the back of a knife, create a diamond pattern on the coated surface of the pork loin.
   🕒 05:04
10. In a bowl, combine 4 tbsp of mayonnaise, 1 tbsp of ketchup, 1 tbsp of Worcestershire sauce, and 1 tsp of Dijon mustard (whole grain) and mix well.
    🕒 05:35
11. Add Tabasco to taste, salt to taste, and pepper to taste to the sauce. Finally, add lemon juice to taste to balance the flavors.
    🕒 06:03
12. Add 4 tbsp of olive oil and 20g of butter to a frying pan and heat over low heat to about 130°C (266°F). [This is the key!] The indicator is when bubbles do not form when a chopstick is inserted.
    🕒 06:35
13. Place the coated pork loin in the heated pan and sear one side.
    🕒 07:05
14. Once the pork loin is more than halfway cooked, flip it over only once and cook the other side. [This is the key!] The diamond pattern will come out beautifully when cooked.
    🕒 07:20
15. Arrange the cooked tonkatsu on a plate and serve with the sauce.
    🕒 07:51