Tonkatsu (Japanese Pork Cutlet)

I could have sworn I posted this already, but can't find it...So this is my easier, more tender version of tonkatsu. Start with pork tenderloin. Slice into 1/4" thick rounds, place into a Ziplock bag, add in 1/4 C of Mayo (Best Foods) for every tenderloin you use...don't pull out a measuring cup, just spoon it in. Add salt and pepper (garlic powder, chili powder, curry, etc. are optional additions) we like it simple. Close the bag and massage the mayo all over the pork. Lay the bag flat on the counter and bring to room temp - about 15 minutes. In a rectangular Pyrex dish, I pour in 1/2 a bag of panko (Japanese Bread Crumbs). Heat a pan (I like my cast iron skillet) with oil - these days I'm using Grapeseed Oil from Costco. Get a sheet pan with a rack ready for the finished product - I like it to the left of my cast iron skillet. Take one disk of pork out of the bag and coat in the panko. I make room in the Pyrex for all the breaded pork to rest - stacking on top of each other and side by side. They should rest for about 5 minutes before you cook them. (The Pyrex is to the right of the stove.) When the oil is hot, gently place the pork in the pan -about 5 pieces at a time and cook until golden brown on both sides, place onto the rack lined sheet pan.

Serve with rice, sauteed spinach and tonkatsu sauce (Bull Dog is our brand of choice) or a homemade version, ketchup and shoyu (soy sauce) mixed together (a dash of worchestershire sauce would be good too).