My Deliveries
arrow right iconarrow right icon
Menu for 30 Mar to 05 Apr
arrow right iconarrow right icon
Crispy Pork Milanese
Crispy Pork Milanese

Crispy Pork Milanese

with Cheesy Potatoes and Blistered Tomatoes

Read more

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.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 clove


4 ounce

Grape Tomatoes

½ ounce


2 unit



½ cup

Panko Breadcrumbs


1 tablespoon

Tuscan Heat Spice

12 ounce

Pork Cutlets

½ cup

Mozzarella Cheese


2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber6 g
Protein57 g
Cholesterol345 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

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.