Ingredients

• 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.

Instructions

1. 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.
2. 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.
3. 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.
4. Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.