In a medium, nonstick sauté pan, heat the olive oil over medium-high heat. Add the peppers and capers and cook, stirring, 2 minutes. Add the sweet-and-sour or margarita mix, bring to a boil, and cook until slightly thickened and reduced by half, 3 to 5 minutes. Stir in the cream, mango, and Tabasco®. Simmer another 3 minutes, or until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper to taste. Cover and set aside.

Place each piece of pork between 2 sheets of plastic wrap and pound them until they are slightly less than 1/4 inch thick. Set aside. Combine the flour with the teaspoon of salt and spread onto a large plate. Mix the pistachios and the breadcrumbs on a separate plate. Lightly beat the egg with the water in a shallow bowl or a dish with sides.

Heat 4 tablespoons of the peanut oil in a large skillet over medium-high heat. When the oil is very hot, dredge the pork cutlets in the flour, dip them in the egg, then lay them in the pistachio nuts, sprinkling any bare spots to cover. Add them to the skillet as they're ready, but do not crowd the pan. Cook in batches, if necessary, adding more oil as needed. Turn the cutlets as they brown, taking care not to burn the nuts, and cook the other side, 2 to 2 1/2 minutes per side. Transfer the cooked pork to an ovenproof platter and place in the oven to keep warm.