Some tonkatsu recipes involve layering the cuts of pork on the top of each other, shaping them, then dredging, which is too complicated. I simply used mayonnaise and panko, which I already tried when making fried Pacific Saury.

Thinly sliced pork will make result in a tender meat. To shape the tonkatsu pieces, squeeze the meat slices into little balls with your hands. The mayonnaise makes it easier to coat in the panko. The thinly sliced pork can be cooked quickly without deep frying. Recipe by Madorinko