Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer. If your pork has a thick strip of fat along the edge, you can score it with a knife to prevent curling as it cooks.
Mix eggs, salt, flour, and garlic powder in a shallow dish. Place panko in a separate dish.
Dip pork in the egg/flour batter, making sure both sides are well coated.
Dip battered pork in the panko, firmly pressing panko into the sides.
Heat oil in a wok, pot, or skillet with deep sides to 350 degrees F. I use roughly 3-4 cups of oil in a wok, which is enough to cook about four small pork cutlets at once. The amount of oil needed will depend on what vessel you use for deep frying.
Place breaded pork cutlets into your prepared oil and cook for about 2-3 minutes. Using tongs or chopsticks, flip your cutlets over and cook for another 2-3 minutes. Actual cook times may vary depending on how thick your cutlets are.
Remove pork from the oil and let drain on a wire cooling rack. When cool enough to handle, slice pork into strips.
Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad. Leftover tonkatsu will save in the fridge for a few days, albeit with a less crispy crust.