Schnitzel, katsu, or Milanese—whichever way you spin it, pork cutlets in a crispy breadcrumb coating are always a dinnertime win. We’ve given these an Italian accent by serving them with cheesy mozzarella mashed potatoes, soft blistered tomatoes, and a sprinkle of herbaceous basil. But no matter what sorts of flavors and seasonings you add, it’s pretty clear that the appeal of this dish is universal.
Yukon Gold Potatoes
Tuscan Heat Spice
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).
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.
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.
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.
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.
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.