Pork Tonkatsu with Watermelon-Tomato Salad

Pork Tonkatsu with Watermelon-Tomato Salad
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 lemon
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh flat-leaf parsley
  • 2 cups baby arugula (lightly packed)
  • 2 cups cherry tomatoes
  • Panko can be found in better supermarkets and at Asian markets.
  • + 8 more ingredients
    • 6 tablespoon vegetable oil
    • ½ teaspoon kosher salt
    • 2 cups panko (Japanese breadcrumbs)
    • 2 large eggs
    • ¼ teaspoon freshly ground black pepper
    • 4 4-ounce boneless center-cut pork
    • 2 cups watermelon
    • 1 tablespoons fresh lemon juice

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...

View full recipe at Epicurious

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