Pork Milanese with Watermelon Radish Salad

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4 1/2 cups olive oil

One 32-ounce boneless pork shoulder

Sea salt and freshly ground black pepper

3 large eggs

1/2 cup heavy cream

1 cup all-purpose flour

2 cups fresh breadcrumbs

8 ounces sunchokes, washed and thinly sliced on a mandoline

1 bunch fresh basil

2 cups arugula

1 pound watermelon radishes, thinly sliced on a mandoline

3 ounces grated Parmesan, plus more for sprinkling