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      Pork Tonkatsu with Watermelon-Tomato Salad

      For an extra thick and crispy crust pound the pork in to super thin cutlets.

      BON APPÉTIT TEST KITCHEN BON APPÉTIT JULY 2011

      PHOTO BY:ROMULO YANES


      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.


      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.