Tonkatsu/Pork Cutlets

I bought a piece of fresh pork tenderloin from the market and is intending to try out this pork cutlets recipe.  I've cooked chicken katsu couple of times before, but with pork, I am attempting it for the first time with another recipe source.  However, I am serving it as a meat dish with other dishes as in a Chinese meal.

Ingredients: (Serves 2)
4 slices pork tenderloin
Salt and ground black pepper
3 tbsp. plain flour (for dredging)
1 large egg (lightly beaten)
1 1/2 cups panko breadcrumbs
Cooking oil (for frying)

Methods:

1. Sprinkle dash of salt and black pepper over both sides of the pork.
2. Dredge each piece in flour, tap to remove any excess flour.  Then dip into beaten eggs and press the cutlet into the breadcrumbs to coat on both sides.  Place on a flat plate.
3. Heat a skillet/pan, add some oil for shallow frying of the cutlets.  Once the oil is hot, fry the cutlets until golden brown on both sides. Turn them once or twice.  Be careful not to burn the breadcrumbs coating, turn down the heat if the oil is too hot.
4. Once it is done, drain the cutlets on paper towels.  Cut the cutlets into strips and serve on a plate.

I adapted this recipe from 'My Kitchen Snippets.'