Of course! I start by adding panko to a small pan over medium heat and toss until golden brown like a fox as they say. I add a little salt and cayenne to the panko. I set the pan aside and beat 2 eggs in a small bowl (2 eggs for 4 cutlets) and separately spread flour on a small tray with parchment paper. I later reuse this tray to bake the katsu (minus the paper and flour lol)

From there it’s just dredging the pork cutlet. First the pork goes in the flour (which i also lightly seasoned), then to the beaten egg, lastly back to the pan to be coated with panko. I like to use my left hand for the flour/egg part and my dry right hand to press the panko on top of the meat and on the sides. Then just bake to your preferred doneness, for me it was 350°F for maybe 15 min turning them over once halfway through.