1. To prevent the meat from shrinking or curling, make several short vertical cuts at the edge of the meat where the meat and fat meet together
2. Pound with a meat tenderizer
3. Sprinkle with salt and pepper on both sides
4. Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs
5. Press the breadcrumbs lightly into the meat
6. Lay the breaded cutlets in a single layer and refrigerate for a half an hour so the coating adheres well
7. Heat enough oil to cover the meat (about 330 degrees)
8. Slide 1-2 pieces of breaded pork and fry until the underside turns golden brown, then turn over
9. Do not fry too many pieces together at one time
10. Drain on a rack or paper towels.
11. Cut the fried cutlet into 3/4" strips and serve on top or next to of a bed of well-drained shredded cabbage

To prepare skewers (optional):

1. Cut pork into even sized thin narrow strips
2. Insert meat onto bamboo skewers
3. Coat and fry as above

Optional: Finely shredded cabbage to serve the cutlets on (soak shredded cabbage in cold water to crisp for about 30 minutes and drain