Crispy Pork Milanese

Name: Crispy Pork Milanese with Cheesy Potatoes and Blistered Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 24 oz Potato; 2 clove Garlic; 8 oz Tomato; 1/2 oz Parsley; 1 cup Breadcrumbs; 1 tbsp Tuscan Heat Spice; 24 oz Pork Cutlets; 8 tbsp Sour Cream; 1/2 cup Mozzarella Cheese; 1/4 cup Parmesan Cheese; 1 tsp Vegetable Oil; 3 tbsp Butter; Salt; Black Pepper

with Cheesy Potatoes and Blistered Tomatoes

By Recipe0 System

*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.

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

24 oz Potato
2 clove Garlic
8 oz Tomato
1/2 oz Parsley
1 cup Breadcrumbs
1 tbsp Tuscan Heat Spice
24 oz Pork Cutlets
8 tbsp Sour Cream
1/2 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1 tsp Vegetable Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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 parsley leaves from stems and chop (save the rest for garnish).
2

Pat pork dry with paper towels. Season with salt and pepper. Combine panko and Tuscan Heat Spice on a plate. Season with salt and pepper. Evenly brush pork with up to half the 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 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 papertowel-lined plate. Season with salt. Repeat with remaining pork.
4

Once potatoes are tender, reserve ½ cup cooking water, then drain and return potatoes to empty pot. Add mozzarella, 3 TBSP butter, and remaining sour cream. Mash until smooth. Add 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 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.
6

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.

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