Crispy Baked Pork Cutlets with Homemade Tonkatsu Sauce
Tonkatsu sauce is as popular in Japan as ketchup is in the United States, for good reason: It delivers flavors to simple dishes such as tonkatsu, crispy breaded pork cutlets. In this recipe, blending Sunsweet prunes into a homemade tonkatsu sauce balances the savory flavors. Instead of the traditional way of cooking the cutlets by pan-frying, these are baked for a lighter result.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R260
Ingredients
Units
Scale
Tonkatsu Sauce:
100g Sunsweet Prunes
3 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 1/2 Tbsp lemon juice
1 1/2 tsp honey
2 tsp Worcestershire sauce
1/4 tsp allspice
Pork:
1 Tbsp vegetable oil
150g panko breadcrumbs
35g cup flour
1 large egg
4 thin-cut boneless pork loin chops (about 1 lb)
150g cabbage, shredded
4 lemon wedges
Instructions
- Preheat oven to 180°C. Line rimmed baking sheet with foil.
- For the sauce: Pour boiling water over prunes, let soak 5 minutes then strain, saving 120ml soaking water. In blender or food processor, purée prunes with the water until nearly smooth. Add remaining sauce ingredients, blend until smooth (makes about 235ml).
- In large skillet, warm oil over medium heat. Add panko and toast, stirring often, until golden brown. Transfer to a bowl. Beat egg in a second bowl. Put flour in a third bowl.
- Place pork between two pieces of cling film. Using a meat mallet, pound to 1/4″ thick. Dredge each piece in flour, then egg, followed by panko, pressing firmly to adhere. Place on lined baking sheet and bake until cooked through, about 20 minutes.
- To serve, slice pork into strips, place on a plate and distribute shredded cabbage and lemon wedges evenly. Spread a little sauce over the top. Serve more sauce on the side for dipping.
Notes
Sunsweet USA
Nutrition
- Calories: 490