Pork Tonkatsu With Watermelon-Tomato Salad
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Cherry Tomatoes (halved)1 cup
Extra-Virgin Olive Oil2 tbsps
Dijon Mustard (divided)1 tbsps
Lemon Juice (fresh plus)1 tsp
Kosher Salt2 large
Egg6 tbsp
Vegetable Oil (divided)Directions:
1
Combine first 4 ingredients in a large bowl
2
Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl
3
Season dressing with salt and pepper
4
Set salad and dressing aside
5
Whisk eggs and 1 tablespoon mustard in a medium bowl
6
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate
7
Season pork lightly with salt and pepper
8
Dip in egg mixture, then in panko, pressing to adhere
9
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
10
Drain on paper towels
11
Toss salad with dressing; season to taste with salt and pepper
12
Serve pork with salad and lemon wedges for squeezing over
13
Combine first 4 ingredients in a large bowl
14
Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl
15
Season dressing with salt and pepper
16
Set salad and dressing aside
17
Whisk eggs and 1 tablespoon mustard in a medium bowl
18
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate
19
Season pork lightly with salt and pepper
20
Dip in egg mixture, then in panko, pressing to adhere
21
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
22
Drain on paper towels
23
Toss salad with dressing; season to taste with salt and pepper
24
Serve pork with salad and lemon wedges for squeezing over