Pork Tonkatsu

Directions

1. 1
   In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard, and vinegar to a simmer; transfer to 4 bowls.
2. 2
   Cool.
3. 3
   Put the flour, egg whites, and panko in 3 separate shallow bowls.
4. 4
   Season the pork cutlets with salt, then dredge in the flour, tapping off the excess.
5. 5
   Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
6. 6
   In a large skillet, heat 2 tablespoons of the oil.
7. 7
   Add the cutlets and cook over moderate heat until golden brown, about 5 minutes.
8. 8
   Brush the remaining 2 tablespoons of oil on the cutlets.
9. 9
   Flip and cook until golden and cooked through, about 5 minutes longer.
10. 10
    Transfer the tonkatsu to a work surface and cut into strips.
11. 11
    Transfer to plates and serve with rice, spinach, and the dipping sauce.