Preheat oven to 400 degrees F. Line a baking sheet with foil or kitchen parchment paper.

Cut the pork in half lengthwise, then cut each piece in half crosswise, then cut those halves in half again, to make a total of twelve pieces. Pound and mash each slice with the side of a heavy kitchen knife until it's about 1/4 inch thick. Set aside.

Heat oil in a frying pan over medium heat. Put in the panko and stir-fry until the panko is light golden color. Remove and let cool a bit.

Set up a three-step dredging station: cornstarch plus salt and pepper, then beaten eggs mixed with a little water, then panko. Dredge the pork in that order, then put on the lined baking sheet.

Once they're all ready to go:

If baking fresh to use all of it fresh or in the fridge within 2-3 days: Bake for 5 minutes and then flip and bake another 5 minutes, until the pork is done through.

If baking to freeze for up to a month: Cook 5-6 minutes and then freeze. Defrost in a bare frying pan over low heat, in the oven, or in the microwave.

Calories: 100 per slice (two slices is a large serving, while one slice is a very nice treat)

A potential good thing for meal prepping.