How to Make It
Whisk together first 4 ingredients, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper; let stand 5 minutes. Slowly whisk in 1⁄4 cup of the oil; set aside.
Cut pork into 8 (1 1⁄2-inch-thick) slices. Place slices in 1 layer, cut side up, between 2 sheets of plastic wrap. Flatten to 1⁄4-inch thickness, using flat side of a meat mallet. Place flour in a shallow dish. Dredge slices, 1 at a time, in flour, shaking off excess.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Cook 4 pork paillards in hot oil until browned on 1 side, 2 minutes. Flip, and cook 1 more minute. Remove from skillet; cover to keep warm. Repeat with remaining oil and pork. Sprinkle with remaining 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
Combine lettuces, squash, tomatoes, and basil in a large bowl. Whisk dressing to combine. Add to salad; toss gently to coat. Serve salad alongside pork.
How to Paillard:
1. Slice it — Start with a boneless, skinless protein (chicken, beef, or pork) about 1 1/2 to 2 inches thick. If it is bigger, slice lengthwise or into sections. Place between two pieces of plastic wrap.
2. Pound it — Using the flat side of a meat mallet, strike the meat evenly until the entire piece is about 1/8 to 1/4 inch thick. Remove and discard the plastic wrap. Season with salt and pepper on both sides, and cook in a hot oiled skillet.