Crispy Pork Milanese
with Cheesy Potatoes and Blistered Tomatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 clove
Garlic
4 ounce
Grape Tomatoes
½ ounce
Basil
2 unit
Eggs
(Contains Eggs)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
12 ounce
Pork Cutlets
½ cup
Mozzarella Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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).
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.
Heat a ¼-inch layer of oil in a large pan over high heat (we used nonstick). Once very hot, add pork. 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.
Once potatoes are tender, reserve ½ cup cooking water, then drain and return potatoes to empty pot. Add mozzarella, sour cream, 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 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.
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.
