Pound the pork: Place each chop between two sheets of plastic or parchment. Pound to an even 1/3–1/2 inch thickness. This helps it cook evenly and stay tender.

Season: Pat the pork dry. Sprinkle both sides with salt and pepper.

Set up breading station: Put flour in one shallow dish. Beat eggs with milk in a second dish. In a third dish, mix panko with a pinch of salt, pepper, and optional garlic/onion powder.

Bread the pork: Dredge each chop in flour (shake off excess), dip in egg (let excess drip), then press into panko. Really press the crumbs so they stick. Set on a tray.

Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps the crust crisp up fast.

Oil the breading: Lightly spray both sides of the breaded pork with oil. Don’t drench it—just an even mist for golden color.

Air fry (first side): Arrange cutlets in a single layer with space between them. Cook at 400°F for 6–7 minutes.

Flip and finish: Flip, spray lightly again, and air fry another 5–7 minutes, until the crust is deep golden and the internal temperature hits 145°F (63°C).

Rest: Let the cutlets rest on a rack for 3–5 minutes. This keeps the coating crisp and the juices in the meat.

Serve: Slice into strips. Plate with shredded cabbage, rice, lemon wedges, and tonkatsu sauce. Drizzle or serve the sauce on the side.