Ingredients
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1/2 lb pork cutlets or 1/2 lb chicken cutlet
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1 1/2 cups basmati rice
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2 cups chicken broth
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1/2 cup mirin
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1/2 cup soy sauce
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2 tablespoons sugar
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4 slices ginger
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6 eggs, beaten
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1/4 cup flour
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper, to taste
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2 -3 cups panko breadcrumbs
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1/4 cup oil
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2 onions, sliced
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chopped scallion (to garnish)
Instructions
- 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.