Tonkatsu with olive oil (The Japanese "cutlet")

Remove the sinewy parts of the meat to prevent the loin from curling when cooked. Press the meat a little with a meat pounder or wide knife. Season with salt and pepper on both sides. Beat the egg in one bowl and add the flour and breadcrumbs in two other separate bowls. Bread the pork with the flour, and remove the flower in excess. Dip the breaded pork in the beaten egg, and bread it again in the breadcrumbs. Heat the olive oil in a frying pan to 180°C. If you don't have a kitchen thermometer, you can check the temperature by dipping the tip of a chopstick into the oil - If it bubbles, the temperature is right.

Place the pork in the oil; when the breaded surface browns and becomes crispy (after about a couple of minutes), flip it to the other side. When both sides have reached a crispy browning, remove the cutlet from the pan and place it on a wire rack to drain the oil, or on a piece of kitchen paper. Let it rest for 4-5 minutes, and then cut it into 3-5 large slices. Serve it with shredded cabbage, the lemon slice, and tonkatsu sauce.

https://gogonihon.com/it/blog/ricette-giapponesi-facili-da-fare-a-casa/