- 4
- 30 mins
- 30 mins
Ingredients
- 2 cups 1/2" cubes watermelon
- 2 cups cherry tomatoes, halved
- 2 cups (lightly packed) baby arugula
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard, divided
- 1 tablespoons fresh lemon juice plus
- 4 lemon wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper plus more
- 2 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 4 4-ounce boneless center-cut pork chops, pounded to 1/8" thickness
- 6 tablespoon vegetable oil, divided
- Ingredient info: Panko can be found in better supermarkets and at Asian markets.
Preparation
Step 1
Preparation
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 large plate. Season
pork lightly with salt and pepper. Dip in egg
mixture, then in panko, pressing to adhere.
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. 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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