use a meat tenderizer mallet to flatten a pork sirloin chop until it’s about a 1/2 inch thick. Dip pork chop into mixture of egg and milk, dip in mixture of flour, panko and salt, repeat and then fry until golden brown, flip once.
For the curry, get a box of S&B Japanese curry mix, use half the box with 2 1/3 cups of water