Pork Tonkatsu

“New from the Kitchen”
Recipe of the Month – September 2019

This dish is the “Schnitzel” of Japan and originated in the 19th Century as a beef dish but a pork version was created at a Tokyo restaurant in 1899. It is basically a thinly pounded fried pork chop. Typically served with vegetables and Japanese Worcestershire sauce or in a sandwich but there are lots of variations.

I found this version in a 2011 Bon Appétit where the chop is topped with a watermelon and cherry tomato salad with Dijon vinaigrette. Try this now while freshly grown watermelons are still available for a perfect light summer dinner.

To good times with great food!




2 cups ½” cubes of watermelon

2 cups cherry tomatoes halved

2 cups lightly packed arugula

¼ cup flat-left parsley leaves

¼ cup extra virgin olive oil

2 tablespoons Dijon mustard, divided

1 tablespoon fresh lemon juice plus more

4 lemon wedges

½ teaspoon kosher salt

1.4 teaspoon freshly ground pepper plus more

2 large eggs

2 cups Japanese panko breadcrumbs

1 4 ounce boneless center-cut pork chops, pounded to 1/8” thickness

5 ounces vegetable oil divided



Combine the 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 and set aside.

Whisk eggs and 2 tablespoon mustard in a medium bowl. Combine panko, ½ teaspoon salt and 1/4 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then 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 oil after turning. Drain on paper towels.

Toss salad with dressing, season with salt and pepper to taste.