home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Shake It Up! Pork Cutlets

Shake It Up! Pork Cutlets

with Garlic Bread and an Apple and Sunflower Seed Salad

20-Min Meal
Read more

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:WheatMilk

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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)

2 ounce

Arugula

1 ounce

Sunflower Seeds

1 unit

Lemon

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)3766 kJ
Calories900 kcal
Fat54 g
Saturated Fat21 g
Carbohydrate62 g
Sugar17 g
Dietary Fiber9 g
Protein47 g
Cholesterol145 mg
Sodium550 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
Plastic Bag
Medium Bowl
Large Pan
Paper Towel
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat Oven and Season Panko
Preheat Oven and Season Panko
1

Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. 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).

Shake Pork
Shake Pork
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.

Heat Oil and Prep
Heat Oil and Prep
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 you were making a sandwich).

Cook Pork
Cook Pork
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.

Toast Bread and Toss Salad
Toast Bread and Toss Salad
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.

Finish and Serve
Finish and Serve
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.