Pork Cutlet and Cabbage Salad Lunchbox recipe - ingredients, nutrition and when to eat it
This familiar lunchbox brings together a pork cutlet, rice, and cabbage salad. The crisp coating and sweet-tangy sauce pair well with the crunchy salad.
This familiar lunchbox brings together a pork cutlet, rice, and cabbage salad. The crisp coating and sweet-tangy sauce pair well with the crunchy salad. It makes a hearty lunch or an easy dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 867g serving): 3436.2 kcal · protein 53.8g · carbohydrate 109.5g · fat 300g · sodium 1256.7mg
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: After coating the cutlet in breadcrumbs, press them gently with your palm so the coating stays in place.
Tips: Let the cutlet rest for about 2 minutes after frying before slicing to keep more of its juices in.
Tips: Drain the salad well before packing so it doesn’t get soggy in the lunchbox.
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Ingredients (1 serving)
- Pork loin — 150 g
- Breadcrumbs — 30 g
- Flour — 15 g
- Egg — 1 pc
- Cooking oil — 300 ml
- White rice — 1 bowl
- Cabbage — 100 g
- Mayonnaise — 1 Tbsp
- Tonkatsu sauce — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp