How to Make Tonkatsu (Japanese Pork Cutlet) That Crackles Under the Knife

In this video, I will show you how to make authentic tonkatsu and fry four cutlets in four different crumbs, baguette, sourdough campagne, shokupan, and store-bought panko, to settle which crust wins.
Ingredients:
Tonkatsu
2 boneless pork chops, rib-end/loin (2-2.5 cm, ¾-1 inch thick), fat-on
1 pinch salt and pepper: https://sudachirecipes.com/salt-for-j...
cooking oil, neutral, high smoke point: https://sudachirecipes.com/oil-for-ja...
all-purpose flour, for dusting: https://sudachirecipes.com/flour-in-j...
1 egg
1 tbsp whole milk
1 tsp cooking oil, for egg wash: https://sudachirecipes.com/oil-for-ja...
100 g panko breadcrumbs, coarse flakes or coarse homemade crumbs: https://sudachirecipes.com/panko-brea...

Tonkatsu Sauce
1 tbsp Worcestershire sauce, Japanese or regular brands: https://sudachirecipes.com/japanese-w...
½ tbsp tomato ketchup
½ tbsp Japanese soy sauce (koikuchi shoyu): https://sudachirecipes.com/shoyu/
1 pinch light brown sugar, or white sugar/honey
½ tbsp toasted white sesame seeds

Serving Suggestions
2 portions cooked Japanese short-grain rice
200 g green cabbage, shredded
2 slices lemon, to garnish