Pork Tonkatsu With Watermelon-Tomato Salad
Recipe GLPR55c5baa9f5e27b
Golden-crusted breaded pork chops served alongside a refreshing salad of watermelon, cherry tomatoes, peppery arugula, and fresh parsley tossed in a bright lemon and mustard vinaigrette. This light yet satisfying dish combines crispy, tender pork with a cool, juicy summer salad.
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Ingredients
2 cups watermelon, cut into ½-inch cubes
2 cups cherry tomatoes, halved
2 cups baby arugula, lightly packed
¼ cup fresh flat-leaf parsley leaves
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard, divided
1 tablespoon fresh lemon juice
4 lemon wedges
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper, plus more to taste
2 large eggs
2 cups panko breadcrumbs
4 boneless center-cut pork chops (4 ounces each), pounded to ⅛-inch thickness
6 tablespoons vegetable oil, divided
Directions
In a large bowl, combine the watermelon cubes, halved cherry tomatoes, baby arugula, and fresh parsley leaves. In a small bowl, whisk together the extra-virgin olive oil, 1 tablespoon of the Dijon mustard, and the fresh lemon juice until well combined. Season the dressing with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then taste and adjust as needed. Set the salad and dressing aside separately.
In a medium bowl, whisk together the 2 eggs and the remaining 1 tablespoon of Dijon mustard until smooth. On a large plate, combine the panko breadcrumbs, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Lightly season each pork chop on both sides with salt and pepper. Working one chop at a time, dip it into the egg mixture, then dredge thoroughly in the panko mixture, pressing gently so the coating adheres well.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until shimmering. Carefully place 2 breaded pork chops into the hot oil and cook until the bottom is golden brown, about 2 minutes. Add 1 tablespoon of oil, then flip the chops and cook the second side until golden brown and the internal temperature reaches 160°F, about 2 minutes more. Transfer the cooked chops to a paper towel-lined plate to drain. Repeat with the remaining 2 tablespoons of oil and the 2 remaining pork chops.
Pour the reserved dressing over the salad and toss gently to coat. Taste and season with additional salt and pepper as desired. Divide the salad among 4 serving plates, top each with a crispy pork chop, and serve with lemon wedges on the side for squeezing over the meat and salad.
