Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend.
Put the flour in a separate shallow bowl.
Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat.
Place in a single layer on a baking sheet; set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes.
Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through.
Transfer to paper towels to drain; slice into strips.
Make the salad: Wipe out the skillet.
Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice.
Place half of the spinach in a medium bowl.
Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork.
