Baked Tonkatsu (No Deep-Frying)

Steps

1. 1
   Heat an ungreased frying pan over medium heat. Toast the panko with neutral oil, stirring occasionally, until golden brown. Transfer to a shallow dish to cool.
2. 2
   Make several slits in the connective tissue between the meat and fat on the pork chops to prevent curling. Pound both sides with a meat mallet (or use the back of a knife) to tenderize.
3. 3
   Season both sides of each pork chop with salt and freshly ground black pepper.
4. 4
   Beat one large egg together with neutral oil in a shallow dish. Place all-purpose flour in another shallow dish.
5. 5
   Coat each pork chop first in flour and shake off excess. Dip into the egg mixture to coat completely, then press into the toasted panko until fully covered and adhered.
6. 6
   Place the breaded pork chops on an oven-safe wire rack set over a baking sheet. Bake at 400°F until cooked through (no pink inside), about 20 minutes.
7. 7
   Rinse shredded cabbage under cold water and drain well. Slice cucumbers and tomatoes. Dress with your favorite salad dressing if desired.
8. 8
   Remove the baked tonkatsu from the oven and let rest on the counter for 3 minutes.
9. 9
   Make tonkatsu sauce by combining Worcestershire sauce, sugar, oyster sauce, and ketchup in a small bowl. Whisk until the sugar is completely dissolved.
10. 10
    Grind toasted white and black sesame seeds together in a mortar and pestle until aromatic. Mix into the tonkatsu sauce to create a sesame version.
11. 11
    Cut the baked tonkatsu into 1-inch pieces, arrange on a plate, and serve with tonkatsu sauce for dipping or drizzling.