Lean and tender pork fillet medallions breaded and fried until succulent.
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Trim any silver skin from the pork tenderloin and cut into medallions approximately 1.5 inches thick.
Use a meat mallet or the back of a knife to lightly pound the medallions to an even 1-inch thickness, then season both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each pork piece in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the panko to ensure a thick, even coating.
Heat the oil in a deep skillet or pot to 340°F (170°C).
Carefully place 2-3 pork medallions into the hot oil and fry for 3-4 minutes, turning once, until the crust is a deep golden brown and the pork is cooked through.
Remove the katsu and place them on a wire rack or paper towels to drain for at least 2 minutes to keep the bottom from getting soggy.
Slice the medallions in half to show the tender interior and serve immediately with shredded cabbage and tonkatsu sauce.
