For the pork:
- 1/2 pound pork top round or pork shoulder, sliced 1/4 inch thick
- 1 large egg
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs
- 1 tablespoon grated parmesan cheese
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil
For the salad:
- 1 tablespoon extra-virgin olive oil
- 1 pint multicolored cherry tomatoes
- Kosher salt
- Pinch of red pepper flakes
- 8 fresh basil leaves
- 1 tablespoon fresh lemon juice
- 10 cups baby spinach (about 6 ounces)
Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.
Photograph by David Malosh