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1
Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin.
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2
Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend.
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3
Put the flour in a separate shallow bowl.
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4
Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper.
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5
Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat.
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6
Place in a single layer on a baking sheet; set aside.
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7
Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
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8
Remove from the heat and add the pork slices in a single layer.
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9
Return to the heat and cook until golden brown, about 3 minutes.
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10
Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through.
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11
Transfer to paper towels to drain; slice into strips.
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12
Make the salad: Wipe out the skillet.
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13
Add the olive oil and tomatoes and increase the heat to high.
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14
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.
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15
Place half of the spinach in a medium bowl.
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16
Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning.
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17
Toss with the remaining spinach.
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18
Divide among plates and top with the pork.
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19
Serve immediately.
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20
Photograph by David Malosh
