Pound pork chops to 1/4 to 1/2 inch thickness; set aside. Heat oil to 375°F. For each serving, season pork with salt and pepper, as desired. Dredge pork chop in flour, turning to coat both sides lightly; shake to remove excess flour. Dip pork in egg, then in Panko, turning and patting firmly to coat both sides well. Deep-fry 1 to 2 minutes or until deep golden brown and pork is cooked to medium (160°F) doneness, turning once if necessary. Drain on paper towels. Accompany each serving with 2 tablespoons Tonkatsu & Steak Sauce and 2 lemon wedges.
NOTE: Tonkatsu can be served over rice or in a sandwich. To make a sandwich, cut one cooked cutlet in half to fit 6-inch sandwich roll. Grill cut sides of split roll; spread grilled surfaces with 2 tablespoons Tonkatsu Mustard Spread*. Line bottom half of roll with lettuce. Arrange tonkatsu over lettuce; top with thinly sliced red onion. Close sandwich.
*Tonkatsu Mustard Spread: In medium bowl, combine 2 cups Kikkoman Tonkatsu & Steak Sauce and 1 cup Dijon-style mustard; mix well. (Makes 3 cups or enough sauce for 24 sandwiches.)