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.