First, set your oven to preheat to 200°c.
Meanwhile, in a frying pan, gently heat the panko breadcrumbs with 1/2 tbsp of oil on medium heat being careful to not let it burn. Be sure to move the panko in the pan a little to ensure an even colour. Once the panko breadcrumbs are golden brown, transfer them to a shallow plate.
On a chopping board, prepare the pork cutlets by pounding them with the back of your knife. This will tenderise the pork cutlets by breaking down connective tissues and make the meat less tough when it cooks. Do this in a crisscross pattern and then mould them back into their original shape with your hands and season with salt and pepper.
Next, you will panko your cutlets. Dip your pork cutlets into the flour then the whisked eggs and then the panko breadcrumbs making sure at each stage you get a good covering.
Place the panko breadcrumb covered pork cutlets on to a wire rack and bake in the oven for 18-20mins until cooked through. Adjust timing according to the thickness of your cutlets. Once cooked remove the tonkatsu from the oven and leave to stand on the wire rack for 5 minutes.
Whilst your tonkatsu is cooking in the oven, gently heat up the Katsu Curry Sauce in a saucepan for a couple of minutes before pouring it into a small bowl. Be careful, as with any curry sauce, it is prone to stain.