Worth a trip

Pork Tonkatsu with Watermelon-Tomato Salad

Name: Pork Tonkatsu with Watermelon-Tomato Salad
Cuisine: japanese
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; Ingredient info: Panko can be found in better supermarkets and at Asian markets.

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions