- 1 cup flour
- 3 large eggs, lightly beaten
- 1 1/2 cups plain bread crumbs
- 2 organic lemons, 1 zested and 1 cut into wedges
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic
- 1/2 cup grated parmigiano-reggiano cheese
- 1 1/2 pounds pork tenderloin, chicken or veal cutlets pounded 1/8 inch thick
- Salt and pepper
- EVOO, for frying
- 3 ripe heirloom tomatoes, diced
- 1 ear corn, kernels scraped from the cob
- 1/2 small red onion, finely chopped
- 1/2 basil leaves, torn or shredded, or 1/4 cup tarragon leaves, chopped
Preheat the oven to 300 degrees . Place a rack on a baking sheet. Place the flour, eggs and bread crumbs in 3 separate shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the bread crumbs along with the cheese and work through with your fingers.
Season the cutlets with salt and pepper, then coat in the flour, the eggs and the bread crumbs. In a large skillet, heat a layer of EVOO over medium-high heat.
In a bowl, combine the tomatoes, corn, onion and basil (or tarragon). Season with salt and pepper.
Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.