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. This version takes inspiration from Italy, pairing golden pork with creamy mozzarella mashed potatoes and sweet blistered tomatoes. The result is a comforting, flavorful meal that comes together in about 30 minutes.

We’ve added a touch of Tuscan heat spice to the panko coating for a subtle kick and finished everything with fresh basil and Parmesan. It’s a dinner that feels special enough for a weekend but easy enough for a weeknight.

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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

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

8 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

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. Place panko and Tuscan heat spice on a plate and mix together. Season with salt and pepper. Pat pork dry with a paper towel. 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 vegetable oil in a large pan over high heat (we used nonstick). Once very hot, add 4 pieces 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. Repeat with remaining pork.
4. Once potatoes are tender, reserve 1 cup cooking water, then drain and return potatoes to empty pot. Add mozzarella, 3 TBSP butter and ¼ cup 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 vegetable 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 chicken instead of pork?

Yes, chicken cutlets or thin chicken breasts 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 a pinch of garlic powder for a similar flavor profile.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free. The rest of the recipe remains the same.