Cut pork into 6-8 ounce cutlets and use a meat mallet to pound into desired thinness. Set aside while preparing breading. In a large bowl, mix flour with garlic powder, onion powder, salt, pepper, and cayenne until thoroughly combined. Place panko and beaten eggs into 2 additional bowls and arrange all 3 bowls in a line. Dredge each cutlet in seasoned flour, then beaten egg, then panko, pressing the cutlets into the panko to ensure an even coating, then set aside.

Add ½ cup of olive oil to a large sauté pan and heat on medium-high heat. Once oil is shimmering, place 2 cutlets at a time into the pan until evenly browned on both sides, about 3-4 minutes per side. Set aside on a rack while cooking remaining cutlets to ensure the exterior stays crispy.

Next, prepare the vinaigrette. In a food processor, add shallot, Dijon mustard, and rice wine vinegar. Blend until smooth, then slowly pour in olive oil and salt. Set aside while preparing the salad.

To roast tomatoes, add 2 tablespoons olive oil to a medium-sized sauté pan on medium-high heat. When the olive oil starts shimmering, carefully add tomatoes to the pan and sprinkle with salt. Once dark on a few sides and soft, set aside on a plate to cool.

Once cooled, mix greens, roasted tomatoes, and radish in a bowl, then dress with shallot vinaigrette and salt, to taste. To serve, place 2 pork cutlets on each plate. Place a handful of salad atop the cutlets. Use a peeler to grate small slices of pecorino over the top, then finish with a heavy grinding of black pepper and a drizzle of olive oil.