Baked Tonkatsu

A good and lower fat iteration of tonkatsu. You can also use pork chops.

3/4 cup panko breadcrumbs
1 tbsp. olive oil
2 pieces pork loin approximately 1/2 lb
1 tsp. salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 large egg
Tonkatsu Sauce
1 tbsp. black and/or white sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 400
Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat to prevent the tonkatsu from curling up.
Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.
Sprinkle salt and freshly ground black pepper.
Dredge each pork piece in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.
Place the pork on the prepared baking sheet. Bake until the pork is no longer pink inside, about 20 minutes.
Cut tonkatsu into 1 inch pieces by pressing the knife directly down instead of moving back and forth. This way the panko will not come off. Transfer to a plate and serve immediately. To make special sesame tonkatsu sauce, grind black and white sesame seeds in a suribachi or mortar and add tonkatsu sauce. Mix all together.