Last night, I went to a friend's house and she made this great recipe. I'm still craving the salad.
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| find original recipe here |
Salad
2 cups bite sized cubes watermelon
2 cups cherry tomatoes, cut in half
2 cups (lightly packed) baby arugula
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt
Pepper
2 cups bite sized cubes watermelon
2 cups cherry tomatoes, cut in half
2 cups (lightly packed) baby arugula
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt
Pepper
Pork
1 tbsp Dijon mustard
Salt
Pepper
2 large eggs
2 cups panko (Japanese breadcrumbs)
4 4-oz boneless center-cut pork chops, pounded to 1/8" thickness
6 tbsp vegetable oil, divided
2 large eggs
2 cups panko (Japanese breadcrumbs)
4 4-oz boneless center-cut pork chops, pounded to 1/8" thickness
6 tbsp vegetable oil, divided
Combine watermelon, tomatoes, arugula, and parsley in a large bowl. Whisk olive oil, 1 tablespoon mustard, and lemon juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in 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 vegetable oil after turning. Drain on paper towels.
Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad with lemon wedges for squeezing over.
So good! Only takes 30 minutes from start to finish, and I apologize in advance if you still crave it the next day. Yum.
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