Total Time
20 mins
24 mins

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

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  1. Prepare rice, set aside to keep warm.
  2. Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
  3. Meanwhile beat the eggs in a large bowl.
  4. Mix flour, salt and pepper in a plate and pour panko in another plate.
  5. 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.
  6. Cook in oil until browned on both sides, drain on paper towels.
  7. Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.