This recipe was sent in by Eric Wolff of Guilford, Connecticut.

1/2 cup ketchup

1 clove garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon dry sherry (optional)

1 dash of hot-pepper sauce (optional)

1 large egg

1/3 cup plain dried breadcrumbs

1 tablespoon all-purpose flour

1 pound boneless pork loin, sliced into 4 cutlets (each about 1/2 inch thick)

2 tablespoons vegetable oil

Make the sauce: In a small bowl, combine all the ingredients; set aside to let the flavors develop.
Make cutlets: In a small, shallow bowl, whisk together egg and 2 tablespoons water. Place breadcrumbs on a plate or in a shallow bowl. Coat each slice of pork with flour, then dip in egg mixture; dredge in breadcrumbs, coating completely.
In a large skillet, heat oil over medium-high heat. Add pork; cook, turning once, until golden brown on both sides and cooked through, about 8 minutes. Serve with sauce.