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Crispy Baked Pork Cutlets with Homemade Tonkatsu Sauce



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

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


  1. Preheat oven to 180°C. Line rimmed baking sheet with foil.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Recipe Categories

Mains, Sauces and Relishes

Recipe Tags

Under 500 calories

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