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.

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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 notes

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