Lemon and Cilantro Shizuoka Wasabi and Pork Cutlet with Miso Sauce

Method

1. Before mixing sauce, stir in lemon zest and cilantro into the miso mixture.
2. Dip pork cutlets in beaten egg, then coat with panko bread crumbs.
3. Heat oil in a pan and fry cutlets until golden brown and cooked through.
4. In a bowl, mix white miso, wasabi, mirin, and rice vinegar for sauce.
5. Serve cutlets with sauce and garnish with green onion.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.