-
to make the cutlets, put the flour, egg and panko in three separate wide bowls.
-
generously season each chop with salt and pepper on both sides.
-
dip them, one at a time, in the flour, then the egg, then the panko, making sure each chop is totally covered in crumbs.
-
pour vegetable oil into a large, wide skillet until it’s just under an inch high, and set over medium-high heat
-
fry chops until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes.
-
set on a wire rack to cool, then slice into 1/4-inch-thick pieces.
-
in a large skillet over medium heat, add chicken broth, soy sauce, mirin, onion, and ginger.
-
bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened.
-
carefully place the sliced chops on top of the onion and broth.
-
cover, and cook for 3 more minutes.
-
crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the chops.
-
don’t stir, just cover and cook until the eggs are just about set but still slightly wobbly.
-
to serve, heap rice into bowls, then slide pork slices, eggs and broth on top of each.
-
sprinkle with scallions.