Crispy Breaded Pork Cutlets with Garlic Toasts and Apple Celery Salad

These crispy breaded pork cutlets are a weeknight dinner dream. The genius ‘shake and bake’ method makes breading the meat incredibly quick and easy, resulting in juicy, golden cutlets every time. Paired with buttery garlic toasts and a crisp apple celery salad, this meal is balanced, satisfying and ready in just 20 minutes.

The salad brings a refreshing crunch with tart apple, celery, peppery arugula and nutty sunflower seeds, all tossed in a simple lemon dressing. It’s the perfect counterpoint to the rich, savory pork and garlic bread. Whether you’re cooking for family or just want a speedy yet impressive dinner, this recipe delivers on flavor and convenience.

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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 Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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. Adjust rack to upper position and preheat oven to 450°F. Wash and dry all produce. Mince 1 clove garlic (use the other as you like). Place panko in a gallon-sized zip-close bag and season with salt and pepper (we used 1 tsp kosher salt).
2. Place sour cream in a medium bowl, then add pork and toss to coat. Place coated pork and fry seasoning in bag with panko and seal to close. Shake until pork is evenly coated. Tip: You may need to move cutlets around in the bag, pressing with your hands to spread out panko and make it 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 (as if making a sandwich).
4. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Once oil is hot (it should sizzle if you add a breadcrumb), remove pork from bag and add to pan (discard any panko that doesn’t stick). Cook until panko is golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate and set aside.
5. Meanwhile, place garlic and 3 TBSP butter in a small microwave-safe bowl. Microwave on high until butter melts, about 30 seconds. Place ciabatta halves cut sides up on a baking sheet and drizzle with butter mixture. Toast in oven until crisp and golden, about 5 minutes. Halve on a diagonal to create triangles.
6. While ciabatta toasts, toss together apple, celery, arugula, sunflower seeds, 1 TBSP olive oil and a squeeze or two of lemon in a medium bowl. Season with salt and pepper. Divide pork, salad and ciabatta between plates. Serve with lemon wedges on the side for squeezing over pork.

Recipe Tips

FAQ

Can I use boneless pork chops instead of cutlets?

Yes, you can use boneless pork chops. Just pound them to an even thickness (about 1/2 inch) to ensure they cook quickly and evenly.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free. The rest of the recipe remains the same.

How do I store leftovers?

Store leftover pork cutlets, salad and garlic bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork and bread in the oven or toaster oven to maintain crispness.