2 cups 1/2″ cubes watermelon
2 cups cherry tomatoes, halved
2 cups (lightly packed) baby arugula
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard, divided
1 tablespoons fresh lemon juice plus
4 lemon wedges
1/2 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper plus more
2 large eggs
2 cups panko (Japanese breadcrumbs)
4 4-ounce boneless center-cut pork chops, pounded to 1/8″ thickness
6 tablespoon vegetable oil, divided
Ingredient info: Panko can be found in better supermarkets and at Asian markets.
Combine 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. 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 and lemon wedges for squeezing over.
Bon Appétit/July 2011/by The Bon Appétit Test Kitchen