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 1/4-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.