Healthy Pork Tonkatsu - cooking recipe

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
Preparation
    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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