Photo: Anna Pelzer
Pork Tonkatsu with Watermelon-Tomato Salad
15 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
1076
Calories
51g
Protein
35g
Fat
140g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Watermelon | 1 cup diced (152g) | 46 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Panko can be found in better supermarkets and at Asian markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes