Crispy Pork Cutlets with Fresh Peach Salsa

1. Preheat the oven to 200°.

For the pork

1. Cut the pork into 3/4" medallions, cutting across the tenderloin crosswise. Lay the pork pieces on a cutting board and use the flat side of a meat mallet to pound the cutlets to about 1/4" thick. Set aside.

Set Up The Dredge

1. In a shallow bowl, add the flour, salt and pepper, stir to combine. Add the egg to a shallow bowl and whisk lightly with a fork. Add panko to a third shallow bowl. Coat the pork cutlets in assembly line fashion, dipping and coating both sides of the pork first in the flour mixture, then in the egg and finally in the panko. Transfer the cutlets to a platter.

Fry The Pork

1. Place a cast iron or other heavy skillet over medium to medium high heat. Add enough canola oil to reach about 1/4" up in the pan. When the oil is hot but not smoking, test it by adding 1 or 2 breadcrumbs to the oil. If they sink to the bottom, continue to heat the oil. If they float immediately, the oil is ready.
2. Carefully transfer the pork tenderloins a few at a time to the skillet - but don't crowd the pan, the cutlets should not touch one another. Cook for 2-3 minutes per side or until the cutlets are a golden brown. Transfer to a baking sheet lined with paper towels to soak up the excess oil. Keep the pork warm in the oven while you cook the remaining cutlets.

Assemble The Dish

1. Cut each slice of the prosciutto in half, lengthwise .
2. Place the cutlets on a serving platter and top each with a piece of prosciutto. Add the basil to the salsa and serve the salsa alongside the pork cutlets.