Crispy Breaded Pork Cutlets with Garlic Toasts and Apple Celery Salad

These crispy breaded pork cutlets are a quick and delicious dinner solution that the whole family will love. The clever shake-and-bake method makes coating the pork effortless, resulting in a perfectly golden, crunchy crust. Served alongside garlicky toasted ciabatta and a crisp apple-celery salad with sunflower seeds, this meal is balanced, satisfying and ready in just 20 minutes.

The salad adds a refreshing crunch with tart apples, crisp celery, peppery arugula and nutty sunflower seeds, all tossed in a simple lemon-olive oil dressing. It’s the perfect counterpoint to the rich, savory pork and buttery garlic bread. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish, this recipe delivers on flavor and ease.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

24 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

6 unit CeleryView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

4 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

1 cup Vegetable OilView ingredient guideLike ingredientDislike ingredient

6 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450°F. Mince the garlic. Place panko in a gallon-sized zip-close bag and season with salt and pepper (about 2 teaspoons kosher salt).
2. Place sour cream in a medium bowl, then add pork cutlets and toss to coat. Transfer the coated pork and fry seasoning to the bag with panko. Seal the bag and shake until pork is evenly coated. You may need to press the breadcrumbs onto the cutlets with your hands to help them stick.
3. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. Meanwhile, halve and core the apples, then slice into thin half-moons. Thinly slice the celery on a diagonal. Split the ciabatta rolls in half horizontally.
4. Once the oil is hot (a breadcrumb should sizzle when added), remove pork from the bag, discarding any excess panko. Add half the pork to the pan and cook until golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with remaining pork.
5. Place 6 tablespoons butter and the minced garlic in a small microwave-safe bowl. Microwave on high until butter melts, about 30 seconds. Arrange ciabatta halves cut-side up on a baking sheet and drizzle with the garlic butter. Toast in the oven until crisp and golden, about 5 minutes. Cut each half diagonally to create triangles.
6. While the ciabatta toasts, toss together the apples, celery, arugula, sunflower seeds, 2 tablespoons olive oil and lemon juice to taste in a medium bowl. Season with salt and pepper. Divide the pork, salad and ciabatta triangles among plates and serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

Can I make this gluten-free?

Use gluten-free panko or breadcrumbs and ensure the ciabatta is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover pork, salad and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat pork in a skillet to maintain crispiness.