Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Place panko in a gallonsize zip-close bag and season with Fry Seasoning, salt (we used 1 tsp kosher salt; 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 slice apple into thin half-moons. Thinly slice celery on a diagonal. Cut lemon into wedges. Halve ciabatta (as if you were making a sandwich).

Heat a 1/4-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 garlic and 3 TBSP butter (6 TBSP for 4 servings). Microwave until butter melts, about 30 seconds. Place ciabatta halves cut sides up on a baking sheet and drizzle with butter mixture. Toast on top rack of oven until golden brown, about 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.