I decided that today, since I was so courageous as to venture out to the meat sale during last week’s blizzard, I would make a dent in my frozen stash of carnivorous finds. Pork tenderloin is usually a hit around here, as is most any Asian-style dish. Here’s the perfect blend of both.
It’s yummy. It’s easy too.
Why, it’s like a crunchy pan-fried pork chop with a Japanese twist!
My work here is done.
Source: Food & Wine Magazine, March 2010, p. 76 Recipe by Grace Parisi.
¼ c. ketchup
¼ c. applesauce (Mott’s is on sale this week 2/9/11 to 2/15/11)
1 T. Worcestershire sauce
1 T. soy sauce
1 t. Dijon mustard
1 t. unseasoned rice vinegar
¼ c. all purpose flour
2 egg whites, beaten (Egg-Lands Best eggs are on sale)
1 c. panko breadcrumbs (JFC Brand are on sale)
2 – 8oz. pork tenderloins, cut into 2” pieces and pounded 1/2” thick
Steamed rice and steamed spinach for serving
In a small saucepan, bring the ketchup, applesauce, Worcestershire, soy, mustard, and vinegar to a simmer; transfer to 4 small serving 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 the egg white, followed by the panko, pressing the crumbs to help them adhere.
In a large skillet, heat 2 tablespoons of oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Add a bit more oil if it’s been absorbed, then flip the cutlets and cook until cooked through, about three minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach, and the dipping sauce.
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