Directions:

Take two pie plates or shallow dishes. Mix egg and water in one and pour the Panko crumbs into the other.

Heat olive oil in a 10- inch skillet over medium heat. Dip pork cutlets one by one into egg mixture then panko crumbs and place in hot skillet. Cook cutlets until browned on both sides, about 2 minutes per side.

Add zucchini and carrots and cook until fork tender about 2 minutes. Add green onion, soup, parsley, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes or until meat is fork-tender, stirring occasionally.