TONKATSU basically means breaded with seasoned Panko bread crumbs and fried – traditionally deep fried though I pan fry.
PORK TONKATSU with WATERMELON TOMATO SALAD
PORK
4 boneless center cut pork chops, pounded thin
4-6 tablespoons avocado oil (or other neutral oil)
2 cups Panko bread crumbs
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs, lightly beaten
1 tablespoon mayonnaise
- Whisk together the eggs and mayonnaise in a shallow bowl.
- Add Panko crumbs to a similar shallow bowl.
- Heat 3 tablespoons of oil in large skillet over medium heat.
- Season egg mixture with FRESH ground sea salt and black pepper.
- Season pork chops with FRESH ground sea salt and black pepper.
- Dip each pork chop in egg mixture and then dredge in Panko crumbs.
- Add pork chops to skillet and cook on both 2-3 minutes per side until golden, adding more oil as necessary.
SALAD
2 cups 1/2″ watermelon cubes
2 cups grape tomatoes, halved
1/3 cup chopped red onion
1/2 cup CHOPPED, FRESH Italian leaf parsley
1/4 cup avocado oil
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
- Toss the watermelon cubes, tomato halves, red onion pieces and parsley together. Set aside.
- Whisk together avocado oil, mayonnaise, vinegar and lemon juice.
- Season to taste with FRESH ground sea salt and black pepper. Set aside.
- Just before serving pour dressing over the salad and gently toss.