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, the combination of tender pork and a golden, crunchy crust is always a winner. This version gets an Italian twist with creamy mozzarella mashed potatoes, sweet blistered tomatoes, and a sprinkle of fresh basil.

It’s a complete meal that comes together in under an hour, making it perfect for busy weeknights. The cheesy potatoes are ultra-creamy, the tomatoes burst with flavor, and the pork is perfectly crispy. Serve it up and watch it disappear!

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 unit Eggs*View ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

24 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 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 salted 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 basil leaves from stems and chop (save the rest for garnish).
2. Crack eggs into a shallow dish and beat until whites and yolks are combined. Season with salt and pepper. Combine panko and Tuscan Heat Spice on a plate. Season with salt and pepper. Pat pork dry with paper towels. Working one piece at a time, dip pork into eggs, shaking off excess, then into panko, flipping to coat and pressing to adhere. Transfer to a clean plate.
3. Heat a ¼-inch layer of oil in a large pan over high heat (we used nonstick). Once very hot, add 4 pork cutlets. Cook until browned and cooked through, 2-3 minutes per side. (TIP: Lower heat if panko browns too quickly.) Transfer to a paper-towel-lined plate. Season with salt. Repeat with remaining pork.
4. Once potatoes are tender, reserve ½ cup cooking water, then drain and return potatoes to empty pot. Add mozzarella, sour cream, and 3 TBSP butter. Mash until smooth. Add 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 and cook, stirring often, until they burst, 3-4 minutes. Season with salt and pepper, then stir in chopped basil. 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 basil 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, basil, red pepper flakes, and garlic powder.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat pork in the oven to maintain crispiness.