Crispy Breaded Pork Cutlets with Garlic Toasts and Apple Celery Salad

These crispy breaded pork cutlets are a quick and satisfying dinner that comes together in just 20 minutes. The pork is coated in a seasoned panko crust and pan-fried until golden and juicy, then served with garlic butter toasts and a refreshing apple and celery salad with sunflower seeds.

This meal is all about contrasting textures and flavors: crunchy breading, tender pork, crisp salad and buttery garlic bread. It’s a complete plate that feels special but is easy enough for any night of the week.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

3 unit CeleryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

cup Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Mince garlic. Place panko in a gallon-size zip-close bag and season with salt and pepper (use 1 tsp kosher salt for 2 servings, 2 tsp for 4).
2. In a medium bowl, stir sour cream and pork cutlets until coated. Transfer pork to the bag with panko and add fry seasoning. Seal bag and shake until pork is evenly coated. Press with your hands if needed to help panko stick.
3. Halve and core apple, then slice into thin half-moons. Thinly slice celery on a diagonal. Cut lemon into wedges. Split ciabatta in half horizontally.
4. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When oil is hot (a breadcrumb should sizzle), remove pork from bag and add to pan. Discard any loose panko. Cook until golden and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
5. In a small microwave-safe bowl, combine garlic and butter. Microwave until butter melts, about 30 seconds. Place ciabatta halves cut sides up on a baking sheet and drizzle with garlic butter. Toast on top rack until golden, about 5 minutes. Cut each half diagonally into triangles.
6. In a medium bowl, toss apple, celery, mixed greens, sunflower seeds, olive oil and a squeeze of lemon juice. Season with salt and pepper. Divide pork, salad and ciabatta between plates. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of bread for the garlic toasts?

Yes, any crusty bread like baguette or sourdough works well. Adjust toasting time as needed.

What can I substitute for fry seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper as a substitute.

How do I store leftovers?

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