Pork Tonkatsu with Watermelon-Tomato Salad
['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.']
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.
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.
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.