- 1/4 cups ketchup
- 1/4 cups apple butter or applesauce
- 1 tbsp Worcestershire sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp unseasoned rice vinegar
- 1/4 cups all-purpose flour
- 2 egg whites , beaten
- 1 cup panko
- 2 8 ounces pork tenderloins, cut into 2-inch pieces and pounded 1/2 inch thick
- 1 sea salt to taste
- 1/4 cups canola oil
- 2 cups rice, steamed for serving
- 1 large serving of steamed spinach
1. In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
2. Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in egg white followed by the panko, pressing the crumbs to help them adhere.
3. In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer to tonkatsu to a work surface and cut into strips. Transfer to plates and serve with steamed rice, steamed spinach and the dipping sauce.
Serves: 4
Source: Food & Wine, March 2010
