Shake it Up! Pork Cutlets
with Garlic Bread and an Apple and Sunflower Seed Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 cup
Panko Breadcrumbs
(Contains Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
24 ounce
Pork Cutlets
2 tablespoon
Fry Seasoning
2 unit
Apple
6 unit
Celery
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 ounce
Arugula
2 ounce
Sunflower Seeds
4 pack
Lemon Juice
Not included in your delivery
1 cup
Vegetable Oil
6 tablespoon
Butter
(Contains Milk)
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Mince garlic. Place panko in a gallon-sized zip-close bag and season with salt and pepper (we used 2 tsp kosher salt).
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 apples, then slice into thin half-moons. Thinly slice celery on a diagonal. Split ciabattas in half (as if you were making sandwiches).
Once oil is hot (it should sizzle if you add a breadcrumb), remove pork from bag (discard any panko that doesn’t stick). Add half the pork to pan and cook until panko is golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining pork.
Meanwhile, place 6 TBSP butter and 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.
While ciabattas toast, toss together apples, celery, arugula, sunflower seeds, 2 TBSP olive oil, and lemon juice to taste in a medium bowl. Season with salt and pepper. Divide pork, salad, and ciabattas between plates.
