Thinly pounded, large pork cutlet served with a demi-glace style gravy.
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Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick and significantly larger in surface area.
Season both sides of the flattened pork with salt and black pepper, then let them rest for 10 minutes.
Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Coat each pork piece in flour, then egg, and finally press firmly into the panko.
In a small saucepan over medium heat, melt the butter and whisk in 2 tablespoons of flour to create a roux. Cook until light brown.
Slowly whisk in the water, ketchup, Worcestershire sauce, sugar, and milk. Simmer the sauce for 5 minutes until thickened into a smooth gravy.
Heat the vegetable oil in a large deep skillet to 350°F (175°C).
Fry the pork cutlets one at a time for 3-4 minutes per side until the exterior is deep golden brown and crispy.
Drain the cutlets on a wire rack for a minute, then serve immediately drizzled generously with the warm gravy.
