How to Make It
Combine the cucumber, chili, vinegar, sesame seeds, 1 tablespoon of the oil, and ¼ teaspoon salt in a large bowl; set aside.
Working with one piece at a time, place the pork between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ¼-inch thickness. Season the pork with ½ teaspoon salt. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the pork in the flour, shaking off any excess. Dip in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden and cooked through, 2 to 3 minutes per side, adding the 2 remaining tablespoons of oil between batches. Wipe out the skillet; reserve.
Add the mustard greens and 2 tablespoons water to the reserved skillet. Cook, stirring, until just wilted, 2 to 3 minutes. Toss with the cucumber mixture.
Serve the pork with the salad.