Even though it's made with cheap pork scraps, the texture is amazing! Such juicy tonkatsu! It's even more tender than some cuts meant for tonkatsu! The origin of this recipe: I thought it might have a better texture than layering it like a mille-feuille, and when I tried it, it was a huge hit! I slightly adjusted the amount of meat and breadcrumbs for one egg. You can make it without sticking strictly to the recipe amounts.