Pork Tonkatsu with Watermelon-Tomato Salad

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Put your aprons on--this one is a doosie! Actually, the process is very simple...the FLAVOR is what will blow your mind!

~This is Japan's take on schnitzel~

PORK TONKATSU

w/ WATERMELON-TOMATO SALAD

2 cups 1/2-inch cubed watermelon [I used a melon-baller and cut them in half]
2 cups cherry tomatoes, halved
2 cups baby arugula
1/4 cup fresh flat-leaf parsley leaves [mine were fresh from my garden!]
1/4 cup extra-virgin olive oil
2 tblsp Dijon mustard, divided
1 tblsp fresh lemon juice plus 4 lemon wedges
1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper plus more
2 large eggs
2 cups panko breadcrumbs
4 4-oz boneless center-cut pork chops, pounded to 1/8-inch thickness [mine weren't that thin, and I wish I made them even thinner! When in doubt--pound some more]
6 tblsp vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tblsp mustard, and juice in a small bowl. Season  dressing with salt and pepper. Set salad and dressing aside. [I had more salad than watermelon and tomatoes, but that is our preference. The first bite of this salad with dressing and watermelon and tomatoes...you won't ever forget it!]

Whisk eggs and 1 tblsp mustard in a medium bowl. Combine panko, 1/2 tsp salt, and 1/4 tsp pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere. [I skipped putting the s&p in the panko crumbs, and just put a little more on the chops themselves]

Working in 2 batches, heat 2 tblsp veg oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.

Toss salad with dressing; season to taste with s & p. Serve pork with salad and lemon wedges for squeezing over. [I also served with mashed potatoes, and it was perfect!]

recipe adapted from Bon Appetit magazine, July 2011 edition