Baked Tonkatsu

Preheat oven to 400ºF.

Meanwhile, dry toast the panko in a wide pan over medium heat until golden brown. (Note: Spray with a little bit of vegetable oil if desired for an extra juicy tonkatsu.) Remove from heat and transfer to a plate.

Tenderize each pork loin with a meat tenderizer.

In a wide container, combine salt, white pepper, and all-purpose flour together until well incorporated. In another container, whisk eggs. Dredge each pork loin in the flour mixture. Dip into whisked egg next. Finally, coat pork loin with toasted panko.

Bake coated pork loins in the oven for 20–22 minutes in a parchment-lined baking sheet.

Slice pork and transfer it onto a bed of shredded lettuce or cabbage (about 1/2 cup per serving) if desired. Drizzle each pork loin with 1/2 tablespoon of tonkatsu sauce. Sprinkle sliced green onions (about 1 tablespoon per serving) on top if desired.