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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Food & Wine March 2010 Ingredients:
1/4 cup ketchup |
1/4 cup applesauce |
1 tablespoon worcestershire sauce |
1 tablespoon low sodium soy sauce |
1 teaspoon dijon mustard |
1 teaspoon rice vinegar |
1/2 cup all-purpose flour |
2 egg whites, beaten |
1 cup panko breadcrumbs |
2 (8 ounce) pork tenderloin, cut in 2-inch pieces and pounded 1/2-inch thick |
1/4 cup canola oil |
rice, for serving |
Directions:
1. In a saucepan, bring the ketchup, applesauce, worcestershire sauce, soy sauce, dijon mustard and rice vinegar to a simmer, transfer to a bowl and let cool.
2. Put the flour, egg whites and panko in 3 separate bowls. Dredge the pork in the flour, then the egg white, followed by the panko, pressing the crumbs to adhere.
3. In a large skillet, heat 2 T oil over moderate heat. Add the cutlets and cook until golden brown, about 5 minutes. Brush the remaining oil on the cutlets, flip and cook until golden and cooked through, about 5 minutes longer.
4. Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
5. NOTE: The sauce can be refrigerated for up to a month.
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