Prepare pork cutlets. Cook rice as directed on the 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, about 15 minutes. Before breading cutlets, beat eggs in shallow dish, mix flour salt, and pepper in 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 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, adel with broth, and sprinkle with scallions