1/2 lb. pork loin cutlets, or Chicken breast or Turkey tenderloin
1 1/2 cups raw medium-grain rice
2 cups yellow onion, sliced thinly
2 cups low-sodium chicken broth
1/2 cup mirin
1/2 cup low-sodium soy sauce
2 Tablespoons sugar
4 slice fresh ginger
Bread Cutlets in:
6 eggs, lightly beaten (I thought this was over kill--use 4 if you need more then crack them.)
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
Heavy pinch black pepper
2-3 cups panko crumbs
1/4 cup vegetable oil
Serve cutlets with prepared rice and chopped scallions
Prepare pork for cutlets. Cook rice as directed on package and keep warm until serving.
Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over med-low heat until onion is soft, 15 minutes.
Before breading the cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt, and pepper in a second dish, and place the panko in a third dish.
Bread cutlets by first dredging both sides in flour mixture then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a second saute pan.
Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.
To serve, place 2 cutlets in the simmering broth; cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with scallions.
I like to serve this with a simple mix of green lettuces and julienned carrots with an Ginger Asian Dressing (Like you would have in a Japanese restaurant.)