This delightfully crispy Pork Tonkatsu recipe is paired with a light and refreshing watermelon-tomato salad with fresh arugula. The salad helps to lighten up the heaviness of the dish that you get from the fried pork. It's an easy date night meal that's easy to make and even easier to enjoy!

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 tablespoon 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

PREPARATION
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.

Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.