Shizuoka Wasabi and Pork Cutlet with Miso Sauce

Method

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