Chicken Cutlet Sandwich Bento recipe - ingredients, nutrition and when to eat it
A bento sandwich filled with chicken cutlet, cabbage, and sauce between slices of white bread.
A bento sandwich filled with chicken cutlet, cabbage, and sauce between slices of white bread. The crispy coating, crunchy cabbage, and tangy-sweet sauce come together for a satisfying bite. It’s easy to pack for lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 578.7g serving): 3110 kcal · protein 36.3g · carbohydrate 65.3g · fat 292.5g · sodium 761mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the fried chicken cutlet cool for about 2 minutes before putting it in the bread. This helps keep steam from building up, so it stays crisp longer.
Tips: Pat the cabbage dry to keep the bread from getting soggy.
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Ingredients (1 serving)
- Chicken Thigh — 120 g
- Breadcrumbs — 25 g
- Egg — 0.5 pc
- Flour — 15 g
- Cooking oil — 300 ml
- White bread — 2 sheet
- Cabbage — 40 g
- Tonkatsu sauce — 1 Tbsp
- Mayonnaise — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g