Crispy Breaded Pork Cutlets with Cheesy Mashed Potatoes and Blistered Tomatoes

There’s something universally satisfying about a perfectly crispy breaded cutlet. Whether you call it schnitzel, katsu or Milanese, a golden pork cutlet in a crunchy coating is always a dinner win. This version gets an Italian twist with creamy mozzarella mashed potatoes, blistered tomatoes and a sprinkle of fresh basil (or parsley).

The combination of textures and flavors is irresistible: the crispy pork, the rich and cheesy potatoes, the sweet burst tomatoes and the herbaceous finish. It’s a complete meal that feels special but comes together easily on a weeknight.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut potatoes into 1-inch cubes. Place in a medium pot with enough water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, thinly slice garlic. Halve tomatoes. Pick half the parsley leaves from stems and chop (save the rest for garnish).
2. Place panko and Tuscan Heat Spice on a plate and mix together. Season with salt and pepper. Pat pork dry with paper towels. Season with salt and pepper. Brush each piece all over with sour cream. Working one piece at a time, dip pork into panko mixture, coating all over and pressing to adhere.
3. Heat a ¼-inch layer of oil in a large pan over high heat (we used nonstick). Once very hot, add pork to pan. Cook until golden brown, 2-3 minutes per side. (TIP: Lower heat if panko browns too quickly.) Transfer to a paper-towel-lined plate. Season with salt.
4. Once potatoes are tender, reserve ½ cup cooking water, then drain and return potatoes to empty pot. Add mozzarella, 2 TBSP butter and 2 TBSP cooking water. Mash until smooth. Add more cooking water, 1 TBSP at a time, if needed to create a creamy consistency. Season with salt and pepper.
5. Carefully pour out oil from pan used for pork, then heat pan over medium heat. Add garlic and a drizzle of oil. Cook until fragrant, about 30 seconds. Add tomatoes to pan and cook, stirring often, until they burst, 3-4 minutes. Season with salt and pepper, then stir in chopped parsley. TIP: If the tomatoes won’t soften, poke them with a wooden spoon to break them up.
6. Divide pork and potatoes between plates. Sprinkle Parmesan over potatoes. Top pork with tomatoes. Tear remaining parsley leaves into rough pieces and scatter over top.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, chicken cutlets work well as a substitute. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of Tuscan Heat Spice?

You can substitute with a mix of dried oregano, red pepper flakes and garlic powder to taste.

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes in advance and reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.