Clean Pork Tenderloin (2) from silver skin and cut each in half.
Pound each fillet between 2 plastic sheets into 1/2 inch thick cutlets.
Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Bread the cutlets in All-Purpose Flour (2 cup), Egg (2) and Panko Breadcrumbs (2 cup). Season all three items with Salt and Pepper (to taste).
Cook until golden on both sides. When almost cooked through, add Butter (1 1/2 stick). Finish cooking on both sides.
While the tonkatsu are cooking, mix White Rice (4 cup) with Butter (4 ounce), Fresh Cilantro (4 tablespoon) and Pomegranate Seeds (8 ounce). Mix carefully as not to mash-up the rice or the seeds.
Serve tonkatsu with Lemon (6 slice) and Scallion (to taste). Serve the rice on the side. Enjoy!