Place the pork chops between sheets of plastic wrap. Using a meat mallet, pound them to 1/8-inch thick. Season with salt and pepper. Set up a breading station: Place the flour in a shallow dish,  beat the eggs with a splash of water in another and mix 1 cup grated cheese, the panko, breadcrumbs, fennel pollen, some salt and pepper in the third.
 
In a medium pot or small Dutch oven, heat 1 tablespoon olive oil, one turn of the pan, over medium-high; add 1 tablespoon butter and let it melt into the oil.

 
Add the garlic and crushed red pepper to the pan. Cook, stirring often, until aromatic, about 2 minutes. Mix in the tomato paste. Stir in the wine, then 1 cup stock. Add the tomatoes and herbs; season with salt. Simmer, stirring often, until the sauce thickens, 12-15 minutes.
 
In a large, 12- to 14-inch skillet placed over a large burner, heat about 1/4 inch oil over medium to medium-high. Working in batches, coat the cutlets first in the flour, then the egg, then the breadcrumbs, pressing to adhere.
 
Fry until browned and cooked through, about 3 minutes per side. Place on a wire rack set inside a baking sheet; cover with foil and keep warm.
 
In a large saucepan, bring the remaining 2 cups stock and the milk to a low boil. Gradually whisk in the polenta. Cook, whisking often, until thick, 2-3 minutes. Add the nutmeg; season with salt and pepper. Stir in the remaining 2 tablespoons butter and the remaining 1/2 cup Parm.
 
To serve, spoon a puddle of polenta on one side of each plate then shingle 2 cutlets onto the plates with the bottom cutlet on top of the polenta. Top the pork with a few spoonfuls of marinara.


MORE:

Schnitzel with Schnapple-Sauce and Parsnip-Potato Pancakes

Clodagh McKenna’s Fennel-Crusted Pork Chops on Roasted Apples and Spiced Red Cabbage

Old-School Italian-American Eggplant Parm