“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.