Steps
How to make it
Prep 8 min · Cook 14 min
- Pound 1 pork loin cutlet with a meat mallet or the back of a knife until about 1 cm thick; score connective tissue in a few places. Season both sides with a pinch of salt and black pepper, rub with 1 tsp soy sauce, and let rest 5 minutes.
- Place 1 bowl of cooked rice in a large bowl to keep warm. Have 1 egg ready.
- Heat a skillet over medium-high heat with 1 tbsp olive oil. When the oil is hot, lay the cutlet in a single layer.
- Pan-fry 3–4 minutes until the bottom is golden, then flip and cook 3 minutes more. Cut into the thickest part—no pink juices means it is done.
- Transfer the cutlet to a plate and rest 2 minutes so juices settle, then slice on a diagonal into strips.
- Add a little more oil to the same pan if needed and fry a sunny-side or over-easy egg until the white is set and the yolk is still soft (to your liking).
- Lay the pork strips and egg over the rice. Drizzle with pan juices if you like and serve.
