Name: Pork Tonkatsu With Watermelon-Tomato Salad
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
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.

Image may contain Dish Food Meal Plant Cutlery and Fork

Pork Tonkatsu with Watermelon-Tomato SaladRomulo Yanes

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

Recipe information

Total Time
30 minutes
Yield
Makes 4 servings

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

Step 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.
Step 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.
Step 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.
Step 4
Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Nutrition Per Serving

Per serving: 515 calories

36 g fat

18 g carbohydrates

#### Nutritional analysis provided by Bon Appétit

TagsCutlet Watermelon Melon Fruit Cherry Tomato Tomato Vegetable Arugula Leafy Greens Pork Chop Pork Meat Main Dinner Dairy Free Nut Free Quick Easy 30 Minutes or Less Saute Summer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes

37 Watermelon Recipes for Your Juiciest Summer Yet

Weird and Wild Watermelon Pairings