This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different
- 1⁄2 lb pork cutlets or 1⁄2 lb chicken cutlet
- 1 1⁄2 cups basmati rice
- 2 onions, sliced
- 2 cups chicken broth
- 1⁄2 cup mirin
- 1⁄2 cup soy sauce
- 2 tablespoons sugar
- 4 slices ginger
- 6 eggs, beaten
- 1⁄4 cup flour
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon pepper, to taste
- 2 -3 cups panko breadcrumbs
- 1⁄4 cup oil
- chopped scallion (to garnish)
- Prepare rice, set aside to keep warm.
- Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
- Meanwhile beat the eggs in a large bowl.
- Mix flour, salt and pepper in a plate and pour panko in another plate.
- Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
- Cook in oil until browned on both sides, drain on paper towels.
- Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.