Pork Milanese with tomato salad

Cover each boneless pork cutlet with baking paper and pound flat with the flat side of a mallet.

Heat sunflower oil (or extra virgin olive oil) in a pan over medium heat.

Mix the breadcrumbs with the pecorino, chopped parsley, a sprinkle of salt and plenty of pepper.

Beat two eggs with a squeeze of lemon juice.

Coat each cutlet in flour, then in the egg, then press into the breadcrumb mixture all over.

Test the oil with a few crumbs, then shallow fry the cutlets until golden brown on the first side, 2 to 3 minutes; turn and fry the other side about 2 minutes more.

Drain on a plate with kitchen paper, covered.

Salad: core the tomatoes and cut into small pieces; add extra virgin olive oil, a little balsamic vinegar, basil torn by hand, salt and plenty of pepper, and mix by hand.

Plate the cutlet with the salad beside it and spoon the salad juices over.