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-brown pork cutlet with a crunchy coating never fails to please. In this recipe, we give it an Italian twist by serving it alongside creamy mashed potatoes loaded with mozzarella, sweet blistered tomatoes and a sprinkle of fresh basil.

The combination of textures and flavors is irresistible: the crispy pork, the smooth and cheesy potatoes and the burst of juicy tomatoes. It’s a complete meal that comes together in under an hour, making it perfect for a weeknight dinner that feels special.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 unit EggsView 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

0.66 cup MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup 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 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, beat until whites and yolks are combined and season with salt and pepper. Place panko and Tuscan heat spice on a plate and mix together. Season with salt and pepper.
3. Dip pork one piece at a time into eggs, shaking off excess, then dip into panko, flipping to coat and pressing to adhere. Set coated pieces aside while you work with the rest. (TIP: Use one hand for the eggs and one for the panko to keep things tidy.) Heat a ¼-inch layer of oil in a large pan over high heat (use a nonstick pan if you have one).
4. Once oil is very hot, add 4 pieces pork and 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. Repeat with remaining pork. Once potatoes are done, drain, return to pot and add 3 TBSP butter, ⅔ cup milk (we sent more) and mozzarella. Mash until smooth. 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 basil leaves. 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 a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes, but the texture may vary slightly. Yukon Golds give a creamy mash.

What can I use instead of Tuscan Heat Spice?

You can replace it with a mix of dried oregano, red pepper flakes and garlic powder or use Italian seasoning.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free. The rest of the recipe remains the same.