Saturday, May 2, 2015

Pork Tonkatsu with Watermelon-Tomato Salad

Thank you to Bon Appétit and their recipe emails! I found this recipe this week and the our reviews were very positive, for the pork. The Pork Tonkatsu was cooked perfectly. The Watermelon-Tomato Salad was not so wildly received. I liked it but Chris not so much. One out of two is not bad.

From Bon Appétit, Pork Tonkatsu with Watermelon-Tomato Salad (This recipe below serves 2) -

1 cups 1/2' cubes watermelon
1 cups cherry tomatoes, halved
1 cups (lightly packed) baby arugula
2 tbsp fresh flat-leaf parsley leaves
2 tbsp  extra-virgin olive oil
1 tablespoons Dijon mustard, divided
1/2 tablespoon fresh lemon juice plus 2 lemon wedges
1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper plus more
1 large eggs
1 cups panko (Japanese breadcrumbs)
2 4-ounce boneless center-cut pork chops, pounded to 1/8' thickness
3 tablespoons vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1/2 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, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

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.

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