Crispy Breaded Pork Cutlets with Garlic Bread and Apple Celery Salad

These crispy breaded pork cutlets come together in a flash thanks to a clever shake-in-a-bag coating method. The result is perfectly golden, juicy pork that pairs beautifully with buttery garlic bread and a crisp, refreshing apple-celery salad studded with sunflower seeds.

Ready in just 20 minutes, this satisfying meal brings together crunchy, savory and bright flavors for a weeknight dinner that feels special without the fuss.

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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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450°F. Mince 1 garlic clove. Place panko in a gallon-sized zip-close bag and season with salt and pepper (about 1 tsp kosher salt).
2. In a medium bowl, combine sour cream and pork cutlets; toss until coated. Transfer coated pork and fry seasoning to the bag with panko. Seal and shake until pork is evenly coated. Press cutlets through the bag if needed to help panko adhere.
3. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. Meanwhile, halve and core the apple, then slice into thin half-moons. Slice celery diagonally. Cut lemon into wedges. Split ciabatta in half horizontally like a sandwich.
4. Once oil is hot (a breadcrumb should sizzle), remove pork from bag and add to pan. Cook until panko is golden brown and crisp, 2-3 minutes per side. Transfer to a paper towel-lined plate.
5. Place 3 tbsp butter and minced garlic in a small microwave-safe bowl. Microwave on high until melted, about 30 seconds. Place ciabatta halves cut-side up on a baking sheet and drizzle with garlic butter. Toast in oven until crisp and golden, about 5 minutes.
6. In a medium bowl, toss together apple, celery, arugula, sunflower seeds, 1 tbsp olive oil and a squeeze of lemon. Season with salt and pepper. Halve ciabatta diagonally to form triangles. Divide pork, salad and garlic bread among plates. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of bread instead of ciabatta?

Yes, any crusty bread like French baguette or sourdough works well for the garlic bread.

What can I substitute for sour cream in the coating?

You can use plain yogurt or buttermilk as a substitute to help the breadcrumbs stick.

How do I store leftovers?

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