Pat dry <quantity>4</quantity> boneless pork chops

Fold cling film around each cutlet and gently pound them

Beat <quantity>2</quantity> eggs and pour them into a wide vessel

Dredge each cutlet in <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour. Pat off any excess flour

Coat each cutlet in the egg and dip them in <quantity>100<unit>g</unit></quantity> of panko

Fill a tall frying pan halfway up with vegetable oil. Bring to <temperature>340<unit>°F</unit></temperature> over medium heat

Fry the cutlets until they are deep golden brown on both sides

While the cutlet is frying, add <quantity>2½<unit>tbsp</unit></quantity> of sesame seeds and <quantity>1<unit>pinch</unit></quantity> of salt to a mortar

Crush it with a pestle. The sesame mix is ready

Remove the cutlets and place on a cooling rack to drain the excess oil

Add salt to taste. The tonkatsu is ready

Slice the tonkatsu into pieces

Plate <quantity>1<unit>cup</unit></quantity> of sliced cabbage for each tonkatsu

Drizzle <quantity>1<unit>tbsp</unit></quantity> of tonkatsu sauce over the tonkatsu. Add <quantity>½<unit>tbsp</unit></quantity> of japanese mustard

Spread the sesame mix over the plate. The tonkatsu platter is ready

Serve it and enjoy!