Tonkatsu is a popular Japanese dish – very thin pork cutlets that are breaded and fried; often cut into bite-size pieces and served with cabbage or miso soup. The Japanese also place the pork cutlets between bread and serve as a sandwich. I’ve taken the basic tonkatsu pork cutlet and served with a bright, citrus-enhanced salad. I’m slightly obsessed with a new salad mix that includes my favorite, arugula, as well as several other very nutritious salad greens. During the busy work week I love the convenience of ready to go organic salad greens …
Feel free to use whatever type of greens/lettuce you like. I think this would also be good with thinly sliced cucumbers and onion in place of the greens.
- 2 cups grape tomatoes
- 4 cups lightly packed salad greens
- 1/4 cup olive oil
- 2 tbsp. Dijon, divided
- 1 tbsp. fresh lemon juice (plus wedges for serving)
- 2 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 4 (about 4 oz.) boneless center-cut pork chops, pounded very thin
- Vegetable oil
- Combine tomatoes and salad greens in a large bowl. Whisk olive oil, 1 tbsp. Dijon, and lemon juice in a small bowl. Season dressing with S/P and set aside.
- Whisk eggs and 1 tbsp. Dijon in a medium bowl. Place panko on a large plate and season with S/P. Season pork lightly with S/P. Dip each chop in the egg mixture and then in the panko, pressing to adhere.
- Working in batches, heat about 2 tbsp. vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side. Add 1 tbsp. oil after turning. Drain on paper towels.
- Toss salad with the dressing and serve over the warm pork chops. Serve with lemon wedges for squeezing.
Recipe source: Adapted from a Bon Appetit recipe, July 2011
Time: 30 minutes