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Heat a small pot of oil for deep-frying to 350°F (176°C).
Rinse the pork cutlets with cold water, pat them dry with paper towels, and season with salt and black pepper. Arrange the cornstarch, egg, and panko in three separate containers side by side.
Lightly coat a piece of pork cutlet with cornstarch, shaking off any excess. Dip the pork cutlet into the egg, then press it into the panko to coat.
Ensure the pork cutlet is evenly coated with a layer of panko, then set it aside for deep-frying. Repeat the process with the remaining pork cutlets.
Deep-fry the pork cutlets until golden brown. Remove with a strainer and transfer to a plate lined with paper towels. Slice the tonkatsu into pieces and serve immediately with shredded cabbage and tonkatsu sauce.