Serve with a dish of Bull-Dog Tonkatsu Sauce on the side for dipping. Accompany with jasmine rice.
Take off the excess water from the pork with paper towel, and make a few slits in the cutlet or chop edges to prevent them curling when cooked. Sprinkle both sides of the pork cutlets with salt and pepper and dredge with flour, shaking off any excess. Dip in the beaten egg, then coat in panko bread crumbs. Heat oil in a wok or a deep-fryer to 350F. Gently slide in the pork cutlets, 1 or 2 at a time, and deep-fry 5 to 7 minutes until golden brown or cooked throughly, turning once or twice. Drain on paper towels. In between each batch, clean the oil with a mesh ladle or slotted spoon. When all the cutlets have been cooked, place them on a cutting board and cut each one crosswise into 1-inch strips. Arrange the cutlets on individual plates and garnish with very finely shredded cabbage and lemon wedges.