Pork Tonkatsu with Watermelon Tomato Salad
Before discovering this from Bon Appetit I never had imagined combining all of these in one plate unless they are from different dishes on a buffet. For me it’s such an odd combination but it works specially when served on a lunch time in a hot summer day served with some cold fruity tropical juice on the side.
- 4 cups mesclun salad
- 2 cups ½ inch cubes watermelon
- 2 cups cherry tomatoes, halved
- lemon wedges, to garnish
- ¼ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 pcs large cut pork shoulder chops, pounded to ⅛' thickness
- 2 large eggs
- 2 cups panko
- 1 cup flour
- freshly ground black pepper
- Whisk together dressing ingredients. Set aside.
- In a salad bowl combine together salad apart from the lemon wedges. Set aside.
- Season pork lightly with salt and pepper.
- Place flour on a large plate.
- Place eggs on a large bowl then beat it with fork,
- Place panko on a separate large plate.
- Coat pork with flour by dredging it in the plate, dip into the beaten eggs then dredge it in the panko bread crumbs while pressing it lightly. Do it with the remaining pork.
- Prepare a large pan, a heat up some oil for pan frying and once hot pan fry coated pork in batches for 2-3 minutes on each side or until it turns golden brown. Remove pork then place on a paper towel lined plate to remove excess oil.
- Dress salad with prepared dressing, toss to coat then place in a plate together with a piece of pork. Serve with lemon wedges.
It’s a light meal but certainly satisfying, the cooling properties of watermelon on a light salad with a citrusy vinaigrette is a good pair to the pan fried tonkatsu, the flavour is just enough to cut the mild greasiness of the pork. Preparing this is quite simple as well not much of a cooking involved with is good when you are the middle of summer.