Pork Tonkatsu With Watermelon-Tomato Salad

Love to make this in the summer. Easy and delicious recipe.

• shrushanti

• Eagan, MN

• 6/3/2021

Excellent and easy recipe. I have made this with pork and chicken cutlets. I have also made a lemon cream sauce for the pork (chicken stock, lemon juice, heavy cream, cornstarch). Meat can be pounded thin and breaded ahead of time and kept on a tray in the refrigerator. It can also be cooked an hour or so ahead of time and warmed in a 350 degree oven. The salad can be enhanced with feta or blue cheese.

• drew_ploshay

• New Hope, PA

• 12/3/2020

Delicious and easy. I bought pork cutlets/scallopini and saved time not having to pound them thin. Like the previous reviewer, I also patted them dry and dredged in flour before dipping in egg and panko for better adherence. I also used 1.5oz of micro arugula instead of baby and I would absolutely recommend this as the taste, texture, and ease was really great. My 3-year old gobbled it up, as did my arugula-phobic husband. This is a wonderful summer night's meal.

• andreayung23

• Northern California

• 10/30/2017

i've made this several times now; it is easy and delicious! the combination sounds strange initially, but the flavors meld together very nicely. kids and adults alike love it.

• andromeda3

• orange county, ca

• 3/14/2014

interesting - all those really good reviews. and then yours

• missclawdy

• canada

• 2/28/2014

interesting how the last review was so different from the previous ones.

• missclawdy

• CANADA

• 2/28/2014

This really kind of sucked. I won't make it again. Salad ok...pork...boring...

• pamppj

• Midwest

• 8/27/2013

YUMMY! The dijon in the dressing and on the pork really make this dish. Great for summer picnics. Don't forget the lemon wedges - adds just the right amount of brightness. This took me a little longer than 30 minutes due to frying the pork in batches.

• nlsigal1

• SF Bay Area

• 8/11/2012

This is a great recipe! Crispy and delicious. Make sure to trim fat around the edge and then pound to 1/4" thick and tenderize. The only tweak I applied is I dredged in flour prior to the egg mixture so the panko adhered better. Make sure to buy katsu sauce for dipping or worcestercire/bbq can be substituted. YUM!

• snsilver

• new york, ny

• 8/7/2012

Overall very tasty. The salad was the star of this recipe. I think my pork was too thick and my panko too course, causing me to have to cook the pork longer, which burned the panko a little.

• Kathamo

• Los Angeles, CA

• 7/11/2012

This is an excellent recipe. Easy to make. I was skeptical about the watermelon/tomato salad but it was delicious and refreshing, a perfect complement to the pan-fried pork. I made the tonkatsu sauce using a recipe from Saveur.

• TheTurquoiseTable

• Albuquerque, NM

• 7/2/2012

It really was easy to make (especially because I bought watermelon pre-diced), and SO tasty for the effort/ingredients required. I didn't have much parsley in the garden, so I supplemented liberally with fresh basil, which turned out to be awesome!

• Henrykat

• Chicago, IL

• 6/27/2012

Very tasty!

• natashanese

• 5/17/2012

这是一个伟大的夏天/夏季结束用餐。我马de it with both chicken and pork - think the pork was a little better. Make sure you cut up the lemon - it makes a big difference. I cook up extra and my kids love to take it in for lunch the next day.

• Anonymous

• Vienna, VA

• 9/12/2011

This was fantastic for a summer dinner! The flavor of the watermelon combined with the tomatoes sounded a little weird, but it was great. It is also very fast and simple to make. Don't change anything!

• laltvater

• Londonderry, NH

• 9/3/2011