Healthy Pork Tonkatsu

• 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

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.

ketchup, applesauce, worcestershire sauce, soy sauce, mustard, rice vinegar, allpurpose, egg whites, breadcrumbs, pork tenderloin, canola oil, rice

Taken from www.food.com/recipe/healthy-pork-tonkatsu-420233 (may not work)