Pork Tonkatsu with Watermelon-Tomato Salad
A Japanese-inspired dish featuring crispy panko-breaded pork cutlets served alongside a refreshing summer salad of watermelon, cherry tomatoes, and arugula with a mustard-lemon dressing.
Ingredients
- •2 cups watermelon
- •2 cups cherry tomatoes
- •2 cups baby arugula
- •¼ cup parsley
- •¼ cup olive oil
- •2 tablespoons Dijon mustard
- •1 tablespoons lemon juice
- •4 wedges lemon
- •½ teaspoon kosher salt
- •¼ teaspoons black pepper
- •2 large eggs
- •2 cups panko
- •4 pieces pork chops
- •6 tablespoon vegetable oil
- •
Cooking Instructions
- 1.
Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
5 min
- 2.
Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.
8 min
- 3.
Working in 2 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.
10 min
- 4.
Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.
3 min
