Pork Cutlet With Corn and Bean Salsa

The Spring/Summer season means green beans and corn are abundant.  When you're dealing with fresh, in-season produce, the idea is to mess with it as little as possible.  With this in mind, I blanched and shelled some fava beans and took some fresh corn off the cob and dressed them both lightly with lemon juice and olive oil.  I paired this with a fried pork cutlet that I made by pounding some boneless pork loin chops thinly and breading them with a seasoned egg wash and panko bread crumbs (the key to a crispy crust is to double dip and bread the cutlet).  The light, citrusy salsa was a perfect compliment to the pork, which was super crispy but not greasy at all.