Summertime Pork Schnitzel

Make the dressing: In a small bowl, whisk together 2 teaspoons Dijon mustard, 1 Tablespoon balsamic vinegar, and a large drizzle of oil (to taste). Season with salt and pepper.

Zest and halve the lemon. Cut one half into wedges. Halve the tomatoes. Finely chop the parsley. Halve the squash lengthwise, then slice into half moons. Place the pork chops under a layer of plastic wrap and pound with a mallet or heavy- bottomed pan until about ½-inch thick.

Place the pork chops on a lightly oiled baking sheet. In a small bowl, combine the panko, parsley, a drizzle of oil, and a pinch of salt and pepper. Spread the sour cream evenly over each pork chop. Spread the pork chops with the breadcrumb mixture and press to adhere. Place in the oven for 8 minutes. Then heat broiler to high (or oven to 500 degrees) and broil 2 minutes, until golden brown.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the squash and cook, tossing, for 5-6 minutes, until soft and golden brown. Add the tomatoes and toss another 1-2 minutes, until softened. Add the potatoes and dressing to the pan and toss to combine. Season generously with salt and pepper.