1. Place one pork chop between two pieces of plastic wrap and pound to 1/4-inch thickness. (See how in the post). Repeat with remaining cutlets. Season both sides of each of the pork cutlets with salt and pepper.
2. On your work surface, line up three shallow bowls, cake or pie pans are perfect. In the first, place the flour. In the second, whisk together the eggs. In the third, combine the breadcrumbs and olive oil. Mix to coat all bread crumbs with the oil.
3. Dredge both sides of a pork cutlets in the flour, then dip both sides into the eggs, and then coat with the breadcrumb mixture. 
4. Preheat oven to 180˚F, which will be to keep cooked katsu warm as you work in batches.
5. Working in batches if necessary, place the breaded pork cutlets into the air fryer basket without overlapping. Set the temperature to 360˚F and cook for 5 minutes. Turn cutlets over and cook for an additional 5 minutes.
6. Remove from air fryer basket and keep warm in the pre-heated 180˚F oven. Repeat until all pork cutlets are cooked.

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