Pork Tonkatsu with Watermelon-Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich. Ingredients:
2 cups 1/2 cubes watermelon |
2 cups cherry tomatoes, halved |
2 cups (lightly packed) baby arugula |
1/4 cup fresh flat-leaf parsley leaves |
1/4 cup extra-virgin olive oil |
2 tablespoons dijon mustard, divided |
1 tablespoons fresh lemon juice plus |
4 lemon wedges |
1/2 teaspoon kosher salt |
1/4 teaspoons freshly ground black pepper plus more |
2 large eggs |
2 cups panko (japanese breadcrumbs) |
4 4-ounce boneless center-cut pork chops, pounded to 1/8 thickness |
6 tablespoon vegetable oil, divided |
Directions:
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.
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.
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.
4. Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.
5. Per serving: 515 calories, 36 g fat, 18 g carbohydrates Nutritional analysis provided by Bon Appétit
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