Pork Cutlet Curry Rice Lunch Box recipe - ingredients, nutrition and when to eat it
This one-bowl meal features a generous serving of curry over rice, served with a crispy fried pork cutlet.
This one-bowl meal features a generous serving of curry over rice, served with a crispy fried pork cutlet. Fragrant, mellow curry pairs with the savory, crunchy coating for a hearty meal. It’s great for a packed lunch or a quick dinner on a busy day.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 1363.7g serving): 5105.8 kcal · protein 49.4g · carbohydrate 133.2g · fat 472.7g · sodium 1898.3mg
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: Turn off the heat before stirring in the curry powder to keep it from sticking to the bottom of the pan.
Tips: When packing, place the rice and curry on one side and the pork cutlet on the other to help keep the coating crisp.
Tips: If the oil is too cool, the coating will absorb too much oil; check the temperature with a few breadcrumbs.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Pork loin — 120 g
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Egg — 1 pc
- Cooking oil — 500 ml
- Curry powder — 20 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Water — 250 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp