Crispy Breaded Pork Cutlets with Garlic Toasts and Apple Salad

These crispy breaded pork cutlets are a weeknight lifesaver. The genius ‘shake and bake’ method coats the pork in a flavorful panko crust with minimal mess, then pan-fries it to a beautiful golden brown. Served alongside buttery garlic ciabatta toasts and a crisp apple and sunflower seed salad, this meal is as satisfying as it is speedy.

Best of all, the entire dinner comes together in just 20 minutes, making it perfect for those busy evenings when you want something delicious without spending hours in the kitchen. The combination of juicy pork, crunchy salad and aromatic garlic bread is sure to become a family favorite.

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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

2 pack Lemon JuiceView 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 clove garlic (save the other for another use). 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, stir together sour cream and fry seasoning. Add pork cutlets and toss to coat evenly. Transfer the coated pork to the bag with panko, seal and shake until the cutlets are evenly breaded. Use your hands to press the panko onto the pork if needed.
3. Heat about ¼ inch of vegetable oil in a large nonstick pan over medium-high heat. While oil heats, halve and core the apple, then slice into thin half-moons. Slice celery thinly on the diagonal. Split the ciabatta in half horizontally like a sandwich.
4. When oil is hot (a breadcrumb should sizzle), remove pork from the bag and place in the pan (discard any loose panko). Cook until golden brown and crispy, 2-3 minutes per side. Transfer to a paper towel-lined plate.
5. Meanwhile, combine butter and minced garlic in a small microwave-safe bowl. Microwave on high until butter melts, about 30 seconds. Place ciabatta halves cut-side up on a baking sheet and drizzle with the garlic butter. Toast in the oven until golden and crisp, about 5 minutes. Cut each half diagonally into triangles.
6. While the ciabatta toasts, make the salad: In a medium bowl, toss together apple, celery, arugula, sunflower seeds, olive oil and lemon juice to taste. Season with salt and pepper. Divide pork, salad and garlic toasts among plates.

Recipe Tips

FAQ

Can I use pork chops instead of cutlets?

Yes, you can use boneless pork chops. Just pound them to an even thickness (about ½ inch) so they cook quickly and evenly.

How do I store leftovers?

Store leftover pork, salad and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork in a skillet or oven to restore crispiness.

Can I make this gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure the ciabatta is gluten-free or substitute with a gluten-free bread.