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Shake It Up! Pork Cutlets

Shake It Up! Pork Cutlets

with Garlic Bread and an Apple and Sunflower Seed Salad

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Although we can’t lay claim to the “put it in a bag and shake” method used to cook these pork cutlets, we’ll acknowledge that it’s pretty genius. That’s because it makes breading meat about as quick and easy as can be (and yes, it’s so juicy). After it’s covered with breadcrumbs, the pork is fried in a pan ’til golden and served with toasted garlic bread and a crisp salad. If that sounds like a lot, fret not—this meal can be made in as little as 20 minutes.

Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

½ cup

Panko Breadcrumbs

(ContainsWheat)

2 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Pork Cutlets

1 tablespoon

Fry Seasoning

1 unit

Apple

3 unit

Celery

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

2 ounce

Arugula

1 ounce

Sunflower Seeds

2 pack

Lemon Juice

Not included in your delivery

½ cup

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat60 g
Saturated Fat20 g
Carbohydrate52 g
Sugar13 g
Dietary Fiber6 g
Protein45 g
Cholesterol160 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Paper Towel
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Mince 1 clove garlic (use 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 around cutlets in bag, pressing with your hands to spread out panko and make it stick.

3

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. Split ciabatta in half (as if you were making a sandwich).

4

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 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. Halve on a diagonal to create triangles.

6

While ciabatta toasts, toss together apple, celery, arugula, sunflower seeds, 1 TBSP olive oil, and lemon juice to taste in a medium bowl. Season with salt and pepper. Divide pork, salad, and ciabatta between plates.