Healthy Pork Tonkatsu

From "Food & Wine" March 2010

• Ready In: 25 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.
4. Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
5. NOTE: The sauce can be refrigerated for up to a month.