Beef Cutlet Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich features thick beef coated in breadcrumbs, fried until crisp, and tucked between slices of bread.
This sandwich features thick beef coated in breadcrumbs, fried until crisp, and tucked between slices of bread. The outside is savory and crunchy, while the inside is juicy and full of beef flavor, making it perfect for a satisfying lunch or a picnic.
Japanese · 25 minutes to cook
Nutrition (per 381.8g serving): 958 kcal · protein 38.9g · carbohydrate 82.4g · fat 49.9g · sodium 944.8mg
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 beef sit out of the refrigerator for about 10 minutes before frying so it cooks more evenly.
Tips: After coating it with breadcrumbs, let it rest for about 2 minutes so the coating stays on better while frying.
Tips: If the beef is thicker than 2 cm, lower the heat to medium-low so it cooks through before the outside burns.
Tips: When cutting the sandwich, gently press the edges of the bread so the filling does not slide out as easily.
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Ingredients (1 serving)
- Beef sirloin — 120 g
- Sandwich bread — 2 sheet
- Egg — 1 pc
- Flour — 2 Tbsp
- Breadcrumbs — 0.5 cup
- Cooking oil — 2 Tbsp
- Tonkatsu sauce — 1.5 Tbsp
- Cabbage — 1 handful
- Japanese mustard — 1 tsp
- Salt — 1 pinch
- Ground black pepper — 1 pinch