Healthy Pork Tonkatsu
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“From "Food & Wine" March 2010”
Healthy Pork Tonkatsu
0 recipe photos
READY IN:25mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
- 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.
- 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.
- 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.
- Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
- NOTE: The sauce can be refrigerated for up to a month.
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Healthy Pork Tonkatsu