Terrific Tonkatsu (japanese Lamb Cutlet/chops/tenderloin)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb lamb tenderloin (boneless, fat removed, cut into ~3/4-inch chops)
• 3/4 cup panko breadcrumbs
• 1 egg
• 4 tablespoons olive oil
• all-purpose flour (to coat, as described)
• 1/4 cup applesauce
• 1/4 cup ketchup
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown mustard
• 1 tablespoon rice vinegar

Recipe

• 1 combine applesauce, ketchup, worcestershire, mustard, and vinegar in medium saucepan and bring to a boil, stirring constantly. remove from heat and allow to cool.
• 2 bread lamb: dredge in flour, shake excess, dip in egg, drain excess, press into panko.
• 3 add 3 t. of oil to large skillet over medium heat. cook lamb for ~5 minutes each side, until golden brown. add reserved oil to pan prior to flipping lamb.
• 4 remove golden brown and delicious chops from pan and allow to rest for 3 minutes before cutting into strips ~1-1 1/4 inches wide. serve immediately with sauce.