Kimchi Cheese Chicken Cutlet Lunchbox recipe - ingredients, nutrition and when to eat it
This meal pairs crispy fried chicken topped with stir-fried kimchi and cheese with a serving of rice.
This meal pairs crispy fried chicken topped with stir-fried kimchi and cheese with a serving of rice. The rich, savory flavors get a tangy lift from the kimchi, making it a satisfying lunch or dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 796.5g serving): 3427.9 kcal · protein 46.9g · carbohydrate 97.3g · fat 306.8g · sodium 643.4mg
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: Squeeze out some of the kimchi liquid before stir-frying so the chicken cutlet stays crisp.
Tips: If the chicken is thick, score it before frying so it cooks evenly.
Tips: Drain the chicken cutlet well before packing, and keep the rice and side dishes in separate compartments to help them retain their texture.
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Ingredients (1 serving)
- Boneless chicken thighs — 150 g
- Breadcrumbs — 30 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 300 ml
- Napa cabbage kimchi — 50 g
- Cheese — 20 g
- Onion — 0.2 pc
- Sesame oil — 0.5 tsp
- Cooked rice — 1 bowl
- Ground black pepper — 0.1 tsp