Introduction
Welcome to the delightful world of Japanese cuisine with our featured “Pork Tonkatsu with Watermelon-Tomato Salad”. This fusion dish combines tender, breaded pork chops with a refreshing summer salad. The juxtaposition of crunchy lettuce and tangy tomatoes against the crispy fried pork provides an exciting culinary experience.
Tips for this recipe
- Ensure your pork chops are at room temperature before breading to achieve even cooking.
- For the best texture, let each side of the pork chop cook undisturbed until golden brown.
- To prepare the salad, toss ingredients gently and allow them to rest for a few minutes to enhance their flavors.
Embrace these tips for an irresistible dining experience that will tantalize your taste buds.
Why you will love this recipe
The “Pork Tonkatsu with Watermelon-Tomato Salad” brings together the essence of Japanese flavors and freshness of summer produce, making it a perfect dish for any occasion. The crunchy panko breading encases juicy pork chops, complemented by the cool, vibrant salad that balances sweet and acidic notes. It’s not just food; it’s an invitation to indulge in a harmonious blend of textures and flavors.
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 tablespoon fresh lemon juice
- 4 lemon wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper
- 2 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 4 4-ounce boneless center-cut pork chops, pounded to 1/8″ thickness
- 6 tablespoons vegetable oil, divided
Adviced equipments
- Deep Fryer/Tonkatsu Press
- Non-stick Fry Pan
- Wok
- Kitchen Knife Set
- Cutting Board
- Salad Spinner
- Serving Platter
- Oven Mitts
- Strainer/Colander
- Digital Thermometer
History of the recipe
The origins of tonkatsu date back to the late 19th century, introduced by a Japanese chef in Tokyo who was inspired by Western cuisine. Over time, it evolved into what we know today as pork chop cutlet with its signature breaded crust and deep frying method. This recipe encapsulates that spirit of fusion cooking while paying homage to traditional Japanese flavors.
Fun facts about this recipe
Did you know? Panko breadcrumbs, a staple in tonkatsu preparation, are made from larger flakes than the typical crumbs found in Western cuisine. This results in a lighter and airier texture that perfectly complements the succulent pork chop. Moreover, watermelon was chosen for its high water content to balance out the richness of tonkatsu, making it an ideal summer dish with both health benefits and gastronomic appeal.
