Pork Cutlet Croissant recipe - ingredients, nutrition and when to eat it
This sandwich fills a croissant with a crispy fried pork cutlet and crunchy cabbage.
This sandwich fills a croissant with a crispy fried pork cutlet and crunchy cabbage. The flaky, buttery bread pairs with savory cutlet sauce, making it a hearty lunch or an easy dinner.
Bread & brunch · 25 minutes to cook
Nutrition (per 281.7g serving): 739.4 kcal · protein 34.9g · carbohydrate 51.3g · fat 42g · sodium 644.5mg
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: Croissants are delicate and flaky, so cut into the side without slicing all the way through to make a pocket.
Tips: Let the pork cutlet rest for about 2 minutes after frying before slicing, to help keep the crust crisp.
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Ingredients (1 serving)
- Croissant — 1 pc
- Pork loin — 100 g
- Bread crumbs — 3 Tbsp
- All-purpose flour — 1 Tbsp
- Egg — 0.5 pc
- Cabbage — 0.5 handful
- Tonkatsu sauce — 1 Tbsp
- Mayonnaise — 1 tsp
- Cooking oil — 300 ml
- Salt — 0.5 g
- Ground black pepper — 0.2 g