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 adding the 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.
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FirstFruits Opal Apple
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Place panko in a gallon-size zip-close bag and season with Fry Seasoning, salt (we used 1 tsp; use 2 tsp for 4 servings), and pepper.
Place sour cream in a medium bowl; add pork and turn to evenly coat. Place coated pork into bag with panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move cutlets around in bag, pressing with your hands, to spread out panko and make it stick.
Mince 1 clove garlic (2 cloves for 4 servings). Halve, core, and thinly slice apple into half-moons. Thinly slice celery on a diagonal. Cut lemon into wedges. Halve ciabatta (as if you were making a sandwich).
Heat a ¼-inch-layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, remove coated pork from bag and add to pan (discard any panko that doesn’t stick). Cook until panko is golden brown and pork is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
Meanwhile, in a small microwavesafe bowl, combine minced garlic and 3 TBSP butter (6 TBSP for 4 servings). Microwave until butter melts, 30 seconds. Place ciabatta halves cut sides up on a baking sheet and drizzle with garlic butter. Toast on top rack of oven until golden brown, 3-5 minutes. Halve on a diagonal to create triangles.
While ciabatta toasts, in a second medium bowl, toss together apple, celery, arugula, sunflower seeds, 1 TBSP olive oil (2 TBSP for 4 servings), and a squeeze or two of lemon juice. Season with salt and pepper. Divide salad, pork, and ciabatta between plates. Serve with remaining lemon wedges on the side.