Start by making certain that your pork is thawed completely if you happened to have it frozen.
Crack open your two eggs, whisk and beat them, then set aside.
On a plate or other large surface, pour out your two cups of panko crumbs and set aside.
Add your oil to a skillet and turn the stove on medium high heat to get it hot.
Next, it's time to tenderize your pork. (You're really wanting to flatten it out and make it thinner here so if you have a meat tenderizer, really give it some good whacks!)
Once it's nice and thin, take your piece of pork and dop it in the beaten egg mix quickly, flipping and covering both sides.
Immediately take your egg covered pork and lay it on the panko crumbs then flip and cover the other side.
Once your piece of pork is covered with panko crumbs, take and place in the skillet and fry it up. (You're going to want to watch and flip so the panko crumbs don't burn. The times can vary here but flipping it a couple of times is always a good option. The outside of the panko crumbs should be a nice golden brown and you'll want to use a meat thermometer to taste the internal temperature of the pork. Once the internal temperature reaches at least 145 degrees, you can then pull and let rest!)
Once it's removed from the stovetop, take a knife and cut it into strips. Lay out your corn tortilla, add your toppings for your taco, then lay your panko pork strips across the top.