In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins. Tips from the F&W Test Kitchen More Pork Recipes
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 the egg white, followed by the panko, pressing the crumbs to help them adhere.
In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of 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. Transfer to plates and serve with rice, spinach and the dipping sauce.
The sauce can be refrigerated for up to 1 month.
Sake: Rich, savory Nishinoseki Tokubetsu Junmai.
Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com).
Very tasty sauce! I think the recipe could benefit from a cucumber or coleslaw side instead of the spinach. Otherwise, very useful in a pinch!!