1 cup fresh cherries
4 tsp. unseasoned rice vinegar, divided
Kosher salt, freshly ground pepper
1 1/4 lb. pork shoulder (Boston butt), cut into 4 steaks
3/4 cup all-purpose flour
3 large eggs
2 Tbsp. Dijon mustard, plus more for serving
3 cups panko (Japanese breadcrumbs)
1 Tbsp. plus 1 1/2 tsp. fennel seeds
1 cup vegetable oil
1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved
1 lemon, halved lengthwise
1/2 cup torn basil leaves
Place cherries in a large resealable plastic bag and lightly crush with the palm of your hand to extract pits. Tear cherries into large pieces and transfer to a small bowl; discard pits. Add 2 tsp. vinegar and season with salt and pepper. Set aside for serving.
Working one at a time, place steaks in another large resealable plastic bag and pound to 1/4" thick. Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third shallow bowl.
Season each cutlet with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off. Coat with panko mixture, pressing to adhere.
Heat oil in a large skillet over medium-high. Working in batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Place fennel in a large bowl; squeeze 1/4 lemon over. Cut remaining lemon half into 4 wedges and set aside for serving. Drizzle fennel with remaining 2 tsp. vinegar and season with salt and lots of black pepper. Toss, squeezing once or twice with your hands to help soften fennel. Add basil and gently toss again.
Divide cutlets among plates and top with fennel salad, fennel fronds, and reserved cherries. Serve with more mustard and reserved lemon wedges.