Tonkatsu-Fried Pork and Zucchini Blossoms with Watermelon-Tomato Salad

4 servings

1 cup ¹/₂" cubes watermelon

1 cup cherry tomatoes, halved

1 cup (lightly packed) baby arugula

2 Tbsp. fresh flat-leaf parsley leaves

2 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard, divided

¹/₂ Tbsp. fresh lemon juice plus 4 lemon wedges

³/₄ tsp. kosher salt, divided, and ¹/₈ tsp. freshly ground black pepper plus more

Vegetable oil (for frying)

10 Tbsp. all-purpose flour

6 oz. chilled Pilsner, lager-style beer, or club soda

1 large egg

2 stiffly beaten egg whites

1 cup panko (Japanese breadcrumbs)

4 2-oz. boneless center-cut pork chops, pounded to ¹/₈" thickness

Zucchini blossoms (stamens removed; about 1 dozen)

Sea salt

INGREDIENT INFO: Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. Panko can be found in better supermarkets and at Asian markets.

1. Combine first 4 ingredients in a large bowl. Whisk olive oil, ¹/₂ Tbsp. mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
2. In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350 degrees. Combine flour and ¹/₂ tsp. salt in a medium bowl, then whisk in beer, eggs, egg whites, and remaining ¹/₂ Tbsp. mustard until almost smooth (some small lumps are welcome -- don't overwhisk or you'll deflate the batter). Combine panko, remaining ¹/₄ tsp. salt, and ¹/₈ tsp. pepper on a large plate. Season pork and zucchini blossoms lightly with salt and pepper. Dredge pork and blossoms in egg mixture, shaking off the excess, then dip in panko, pressing to adhere; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon and adding ¹/₂ Tbsp. vegetable oil after turning, until pork is golden brown and cooked through, about 1¹/₂-1³/₄ minutes per side. Transfer to paper towels to drain. Sprinkle with sea salt.
3. Toss salad with dressing; season to taste with salt and pepper. Serve porks and blossoms with salad and lemon wedges for squeezing over.