Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish

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Dressing:

1/2 cup rice wine vinegar

1/4 cup fish sauce 

2 tablespoons light brown sugar 

Cucumber-Daikon Relish:

10 mint leaves, chiffonade

2 daikon radishes, julienned 

2 scallions, thinly sliced on the bias 

1 medium cucumber, small diced 

1 clove garlic, minced 

1 Fresno chile, brunoised 

1/2 cup finely chopped fresh cilantro

Pork Chops:

2 cups all-purpose flour

Salt 

2 eggs, whisked together 

1 1/2 cups panko breadcrumbs 

1/2 cup shredded coconut 

Two 6-ounce center-cut boneless pork chops (1 1/2-inches thick), butterflied and pounded 

Olive oil