(NOAH) Go Shiozaki's Pork Tonkatsu recipe

This recipe was taken from an episode of "Pro Wrestling Susume", which aired on Samurai TV in 2016 when Shuhei Taniguchi and Go Shiozaki where teaming together. The recipe is Go Shiozaki's, who is known for making stewed meats and pork cutlets, and this is a dojo speciality of his. Shiozaki says that had he not been a wrestler, he would have liked to have become a chef. 

Ingredients

Boneless pork cutlets (two or more, depending on how many people you are cooking for, but two should be enough for two people. Remember, these get sliced.)
Pinch of ground pepper
Pinch of salt
1 egg (or more depending on how many you are cooking for, but one should be enough for two cutlets)
Panko (Japanese breadcrumbs. Using Western style breadcrumbs will not give the same taste. If you are lucky enough to find it, the FRYSTAR brand is the best, otherwise please use any Japanese brand, you can find them in a bigger supermarket in the "World Foods" aisle, or you should be able to source them in your local Asian store.)

Equipment
Deep Fat Fryer\Deep pan filled with oil (enough to submerge and fry).
1 x bowl (and a fork to whisk)
1 x Shuhei Taniguchi to stand, drink and whisk the eggs and chop the salad (optional)
1 x cooling rack (and kitchen towel)

Optional
Iceberg lettuce (sliced) as a side dish

Instructions
Please start heating your oil on a medium heat. You are going to need this hot enough so when you put the pork in, it immediately starts bubbling up.

Season the cutlets with salt and ground pepper on the side facing up, and using your fingers, gently rub the salt and pepper into the cutlets. It is up to you how much you season it, but you only need to do it lightly, you don't need to coat it. 

Break an egg into a bowl and whisk

Dredge the cutlets in the whisked egg, and then cover on both sides with the panko, taking care to pat them in gently with your fingers. Both sides should be covered. 

Gently place the cutlets in the heated oil (if you are using one on a hob, you can check how hot it is by throwing a small piece of bread in. If the oil is hot enough, the bread will sink a little before rising and fizzing, if the oil is not hot enough it will just absorb the liquid and grow soggy.).

Using a pair of cooking chopsticks (or else a metal spatula) turn over the cutlets periodically. I am afraid there is no cooking time given, so you should cook until the panko coating has turned a deep brown color (recipes say about about 10 minutes). Please take care not to burn and overcook, and please check that your meat is cooked through before serving.  

While you are cooking the cutlets, this is the perfect time to chop the salad if using. You should also prepare the cooling rack, put it on the side and place a few sheets of kitchen towel under it. Last thing you want is hot oil dripping on your kitchen top. 

Once the cutlets are done, take out of the oil and rest for about five minutes on the metal cooling rack. 

Once cooled, chop thickly into slices lengthways, and serve with the salad.