Using a food processor, pulse the bread until finely ground. Transfer the crumbs to a shallow bowl. In another shallow bowl, season the flour with salt and pepper. In a third bowl, whisk the eggs with 1 teaspoon oil.
Working with 1 piece at a time, place the pork between 2 sheets of plastic wrap and pound into 1/4-inch thick cutlets. Dredge each cutlet in the seasoned flour, shaking off any excess; dip in the egg, then coat with the breadcrumbs. Place on a wire rack.
In a saucepan, melt the butter over medium heat. Add the bell pepper and cook, stirring, for about 3 minutes. Add the corn and 1/2 cup water, cover and cook until tender, about 8 minutes. Stir in the half-and-half and cook for 3 minutes; season with salt and pepper.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat until smoking. Working in 2 batches, add the breaded cutlets and cook, turning once, until golden, about 5 minutes. Transfer to a paper-towel-lined plate. Serve with the corn.