|Pork tenderloin slices||6 Large, beaten thin|
|Eggs||2 , beaten|
|Finely chopped scallion||2 Tablespoon|
|Soft white breadcrumbs||2 Cup (32 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Hichimi togarishi/Paprika||1 Teaspoon (To Garnish)|
|Soy sauce||6 Tablespoon|
|Mirin/Sweet sherry||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Hichimi togarishi/Paprika||1 Teaspoon|
To make the marinade, combine the soy sauce, mirin or sherry, garlic and hichimi togarishi or paprika together, beating until they are thoroughly blended.
Arrange the pork slices in the marinade and set aside at room temperature for 20 minutes, basting and turning the pork occasionally.
Remove from the marinade and pat dry with kitchen towels.
Discard the marinade.
Beat the eggs in a shallow bowl.
Dip the pork, first in the egg then in the breadcrumbs, shaking off any excess.
Arrange the coated pork pieces on a plate and chill in the refrigerator for 2 hours.
Heat the oil in a large frying-pan.
When it is hot, add the schnitzels and fry for 3 to 4 minutes on each side, or until they are golden brown and crisp.
Remove from the heat and drain on kitchen towels.
Cut the schnitzels, crosswise, into thin strips, then carefully reassemble into the schnitzel shape.