Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and large dice the onion(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced green tops of the scallions and sour cream; season with salt and pepper. In a separate bowl, combine the ranch dressing and sliced white bottoms of the scallions; season with salt and pepper.

Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the diced potatoes, corn kernels, and diced onion(s) on the foil. Drizzle with olive oil and season with salt, pepper, and the seasoning. Toss to coat; arrange in an even layer. Add the pancetta in an even layer. Roast 20 to 24 minutes, or until the potatoes are tender when pierced with a fork and the pancetta is cooked through. Transfer to a large bowl. Add as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be; stir to combine.

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

In a large bowl, combine the arugula, scallion-ranch dressing, and sweety drop peppers. Season with salt and pepper; toss to combine. Serve the cooked pork with the salad and finished pancetta and vegetables. Top the pork with the scallion sour cream. Enjoy!