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8 pork cutlets (1 pound)
Kosher salt and freshly ground pepper
1/2 lemon, plus 1 more for zesting and serving
1/2 cup finely grated Parmesan (1 ounce), plus more, shaved, for serving
1/3 cup unbleached all-purpose flour
6 tablespoons extra-virgin olive oil
8 rounds (each 3/4 thick) polenta from tube
1 bunch asparagus, trimmed
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1st Keep
 Celestielj
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