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. ---------------------------------------------------------------------------
Nutrition
Ingredients
