Crispy Breaded Pork Cutlets with Garlic Bread and Apple Salad

These crispy breaded pork cutlets are a weeknight dinner dream. Coated in seasoned panko and pan-fried until golden, they’re juicy on the inside and perfectly crunchy on the outside. Serve them alongside toasted garlic bread and a crisp apple-celery salad with sunflower seeds for a complete meal that comes together in just 20 minutes.

The secret to the easy breading? A zip-top bag! Simply coat the pork in sour cream, drop it into the bag with seasoned panko and shake until evenly covered. It’s quick, mess-free and delivers restaurant-quality crunch at home.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit FirstFruits Opal AppleView ingredient guideLike ingredientDislike ingredient

2.5 ounce 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

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. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Place panko in a gallon-size zip-close bag and season with Fry Seasoning, salt (use 1 tsp for 2 servings, 2 tsp for 4) and pepper.
2. Place sour cream in a medium bowl; add pork and turn to evenly coat. Transfer coated pork to the bag with panko, seal and shake until evenly coated. You may need to press the cutlets with your hands to help the panko adhere.
3. Mince 1 clove garlic (2 cloves for 4 servings). Halve, core and thinly slice the apple into half-moons. Slice celery on the diagonal. Cut lemon into wedges. Halve ciabatta horizontally as if making a sandwich.
4. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of panko sizzles), add the breaded pork cutlets (discard any loose 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 3 tbsp butter (6 tbsp for 4 servings). Microwave until melted, about 30 seconds. Place ciabatta halves cut side up on a baking sheet and drizzle with garlic butter. Toast on top rack until golden, 3-5 minutes. Cut each half diagonally into triangles.
6. While ciabatta toasts, in a medium bowl, toss together apple, celery, arugula, sunflower seeds, 1 tbsp olive oil (2 tbsp for 4 servings) and a squeeze of lemon juice. Season with salt and pepper. Divide salad, pork and garlic bread among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier coating. If using regular breadcrumbs, reduce the amount slightly as they are denser.

What can I substitute for sour cream?

Plain Greek yogurt or buttermilk work well as a binder for the breadcrumbs.

How do I keep the pork cutlets from getting soggy?

Make sure the oil is hot enough before adding the pork and don’t overcrowd the pan. Drain on paper towels immediately after cooking.