Pork Tonkatsu

1. 1

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

2. 2

   Cool.

3. 3

   Put the flour, egg whites, and panko in 3 separate shallow bowls.

4. 4

   Season the pork cutlets with salt, then dredge in the flour, tapping off the excess.

5. 5

   Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.

6. 6

   In a large skillet, heat 2 tablespoons of the oil.

7. 7

   Add the cutlets and cook over moderate heat until golden brown, about 5 minutes.

8. 8

   Brush the remaining 2 tablespoons of oil on the cutlets.

9. 9

   Flip and cook until golden and cooked through, about 5 minutes longer.

10. 10

    Transfer the tonkatsu to a work surface and cut into strips.

11. 11

    Transfer to plates and serve with rice, spinach, and the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.