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).

Crack eggs into a shallow dish and beat until whites and yolks are combined. Season with salt and pepper. Place panko and Tuscan heat spice on a plate and mix together. Season with salt and pepper.

Dip pork one piece at a time into eggs, shaking off excess, then dip into panko, flipping to coat and pressing to adhere. Set coated pieces aside while you work with the rest. (TIP: Use one hand for the eggs and one for the panko to keep things tidy.) Heat a 1/4-inch layer of oil in a large pan over high heat (use a nonstick pan if you have one).

Once oil is very hot, add 4 pieces pork to pan and 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. Once potatoes are done, drain, return to pot, and add 3 TBSP butter, 2/3 cup milk (we sent more), and mozzarella. Mash until smooth. 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 basil leaves. 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.