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Pork Tonkatsu

Pork Tonkatsu
Photo by Tina Rupp

Ingredients

  • Steamed rice and steamed spinach
  • 0.25 cup(s) all-purpose flour
  • 2 8-ounce pork tenderloins
  • 1 tablespoon(s) Worcestershire sauce
  • 1 cup(s) panko
  • 0.25 cup(s) apple butter or applesauce
  • 2 egg whites
  • + 6 more ingredients
    • 1 teaspoon(s) unseasoned rice vinegar
    • 1 teaspoon(s) Dijon mustard
    • Salt
    • 0.25 cup(s) canola oil
    • 0.25 cup(s) ketchup
    • 1 tablespoon(s) low-sodium soy sauce

In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool. 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...

View full recipe at Food & Wine

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