Add salt and pepper to both sides of your pork cutlets, and then dust lightly with flour.
Lightly beat one egg. Place in one container, and place the cup of panko in a separate container. Dip each cutlet into the egg, allowing the excess to run off. Then dip both sides into the panko, covering both sides with the bread crumbs. Thinly slice your onion and set aside.
Heat up your oil in a skillet (cast iron preferred) over medium heat. You can start with 1/4 cup of oil, and add additional if necessary. Once the oil is hot, place your cutlets into the skillet, and fry both sides for approximately 4-5 minutes each. You want the cutlets to be golden brown. Once cooked drain on paper towels.
Scrape and remove the bits from your skillet (there is likely to be panko etc in the pan.
Make your broth: mix the chicken broth, mirin, sugar, and soy sauce together. Add to the skillet (after bits removed) that is still set to a medium heat. Add your onions, and allow to simmer for a couple of minutes.
In the meantime, take your drained pork cutlets, and slice them into pieces as in the image. Lightly beat the remaining 3 eggs.
Add the sliced pork cutlets to the top of the onions that are simmering in the broth. Then add the lightly beaten eggs to the skillet, pouring around the cutlets. Turn the heat down to medium low, and continue to cook until the egg is set. You may want to cover the skillet to help it along.
That's it! Serve over hot steaming rice in a bowl and garnish with green onions!
Enjoy this delicious Japanese Pork Katsudon Rice Bowl anytime you desire some comfort food or a taste of Japan! Your whole family will love this yummy dish! Garnish with green onions, and perhaps serve with some sake. :-)