Pork Tonkatsu with Watermelon-Tomato Salad

Thank you to Bon Appétit and their recipe emails! I found this recipe this week and the our reviews were very positive, for the pork. The Pork Tonkatsu was cooked perfectly. The Watermelon-Tomato Salad was not so wildly received. I liked it but Chris not so much. One out of two is not bad.

From Bon Appétit, Pork Tonkatsu with Watermelon-Tomato Salad (This recipe below serves 2) –

1 cups 1/2′ cubes watermelon
1 cups cherry tomatoes, halved
1 cups (lightly packed) baby arugula
2 tbsp fresh flat-leaf parsley leaves
2 tbsp  extra-virgin olive oil
1 tablespoons Dijon mustard, divided
1/2 tablespoon fresh lemon juice plus 2 lemon wedges
1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper plus more
1 large eggs
1 cups panko (Japanese breadcrumbs)
2 4-ounce boneless center-cut pork chops, pounded to 1/8′ thickness
3 tablespoons vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1/2 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.

Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

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.


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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