Pork with watermelon
6 servings
25 minutes
Pork with watermelon is an amazing combination of a classic meat dish with a refreshing fruity note. This recipe represents a harmony of crispy breading, tender meat flavor, and juicy watermelon salad. Such a combination may surprise, but it has its roots in the experiments of European cuisine where contrasting flavors create new gastronomic experiences. Crispy cutlets infused with mustard and spice aromas are perfectly complemented by the sweetness of watermelon, the tartness of lemon juice, and the freshness of greens. The dish is ideal for a summer dinner, creating a sense of lightness and richness at the same time. It is best served with a glass of white wine or refreshing lemonade to highlight its brightness and sophistication.
1
Combine diced watermelon, halved cherry tomatoes, arugula, and finely chopped parsley in a large bowl. Dress with a mixture of olive oil, one tablespoon of mustard, and lemon juice; season with salt and pepper to taste.
- Watermelon: 400 g
- Cherry tomatoes: 300 g
- Rocket (arugula): 1 bunch
- Parsley: 1 bunch
- Olive oil: 50 ml
- Dijon mustard: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Beat two eggs with one tablespoon of mustard. In a large plate, mix breadcrumbs with pepper and salt to taste. Make four steaks from the cutlet about 0.3 cm thick, dip in the egg mixture, then coat in breadcrumbs.
- Chicken egg: 2 pieces
- Dijon mustard: 2 tablespoons
- Breadcrumbs: 2 glasss
- Ground black pepper: to taste
- Salt: to taste
3
In a large skillet over medium heat, heat two tablespoons of vegetable oil and fry the pork until golden-brown, about two minutes on each side. Place on paper towels to remove excess oil. Serve with watermelon salad.
- Vegetable oil: 100 ml
- Pork chops: 450 g
