Ingredients
8 pork cutlets (1 pound)
Kosher salt and freshly ground pepper
1/2 lemon, plus 1 more for zesting and serving
1/2 cup finely grated Parmesan (1 ounce), plus more, shaved, for serving
1/3 cup unbleached all-purpose flour
6 tablespoons extra-virgin olive oil
8 rounds (each 3/4 inch thick) polenta (from a 1- to 2-pound tube)
1 bunch asparagus (1 pound), trimmed
Preparation
Pound cutlets to 1/4 inch thick; season with salt and pepper. Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges.
