You will need:
*1 pound thin-cut boneless pork chops or cutlets, trimmed
*2 tablespoons Chinese rice wine, sake or sherry
*1 1/2 teaspoons finely grated peeled ginger
*2 medium cucumbers
*1/2 to 1 teaspoon sugar
*2 teaspoons rice wine vinegar
*2 large eggs
*1 1/2 cups panko (Japanese breadcrumbs)
*3/4 cup cornstarch
*Peanut oil for frying
*1/4 cup tonkatsu sauce (You can make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water)
1) Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork chops and set aside.
2) Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. (For a time saver-by a seedless cucumber)
3) Beat the eggs with 1/2 cup water in a shallow bowl or rimmed dish. Put the panko and cornstarch in 2 separate shallow bowls/dishes. Dredge each piece of pork in cornstarch, dip in egg, and then coat with the panko.
4) Heat peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
5) Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.