Crispy Breaded Pork Cutlets with Garlic Bread and Apple Celery Salad

These crispy breaded pork cutlets are a quick and satisfying dinner that comes together in just 20 minutes. The secret? A simple shake-and-bake method that coats the pork in seasoned panko for an extra crunchy crust. Pan-fried to golden perfection, each bite is tender and juicy.

Serve the cutlets alongside buttery garlic toast and a crisp salad of apple, celery, arugula and sunflower seeds, all tossed in a bright lemon dressing. It’s a balanced meal that’s as delicious as it is easy to make.

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Ingredients

2 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 ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

0.5 cup Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. In a gallon-size zip-close bag, combine panko, fry seasoning, salt (about 1 tsp kosher salt for 2 servings) and pepper.
2. In a medium bowl, place sour cream. Add pork cutlets and turn to coat evenly. Transfer coated pork to the bag with panko, seal and shake until evenly coated. If needed, press with your hands to help breadcrumbs adhere.
3. Mince 1 clove garlic (2 for 4 servings). Halve, core and slice apple into thin half-moons. Slice celery diagonally. Cut lemon into wedges. Halve ciabatta horizontally.
4. Heat a 1/4-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of panko sizzles), add pork cutlets (discard excess panko). Cook until golden brown and cooked through, 2-3 minutes per side. For 4 servings, cook in batches. Transfer to a paper-towel-lined plate.
5. Meanwhile, in a small microwave-safe bowl, combine minced garlic and butter. Microwave until melted, about 30 seconds. Place ciabatta halves cut side up on a baking sheet and drizzle with garlic butter. Toast on top oven rack until golden, about 5 minutes. Cut each half diagonally into triangles.
6. In a medium bowl, toss together apple, celery, arugula, sunflower seeds, olive oil and a squeeze of lemon juice. Season with salt and pepper. Divide salad, pork cutlets and garlic bread among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

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

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

How do I know when the pork cutlets are fully cooked?

The cutlets should be golden brown on the outside and reach an internal temperature of 145°F (63°C). They will feel firm to the touch.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and a gluten-free bread for the garlic toast. Ensure your fry seasoning is gluten-free as well.