Shake It Up! Pork Cutlets

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 around cutlets in bag, pressing with your hands to spread out panko and make it stick.

Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Halve and core apple, then slice into thin halfmoons. Thinly slice celery on a diagonal. Cut lemon into wedges. Split ciabatta in half (as if you were making a sandwich).

Once oil is hot (it should sizzle if you add a breadcrumb), 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 and set aside.

Meanwhile, place 3 TBSP 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 butter mixture. Toast in oven until crisp and golden, about 5 minutes. 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.