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Season the flour, eggs and panko separately with sea salt and black pepper.
Add lots of grated Parmigiano to both the eggs and panko.
Dredge the pork first in the flour, then the egg mixture, and finally the panko, pressing gently so the breadcrumbs adhere.
Heat a generous amount of extra virgin olive oil in a skillet and pan-fry the cutlets until deeply golden, crispy and cooked through.
Transfer to a rack or paper towels and season with a little sea salt.
For the peach Caprese, combine the diced peaches and tomatoes with the Fresno chili, grated garlic, a drizzle of extra virgin olive oil, red wine vinegar and sea salt.
Toss and let everything macerate for a few minutes so the peaches and tomatoes release some of their juices.
Just before serving, fold in the cubed fresh mozzarella and tons of torn fresh basil.
Spoon the peach Caprese and all those juices generously over the hot, crispy pork cutlets and serve immediately.