Pork Cutlet Curry Bread recipe - ingredients, nutrition and when to eat it
This bread is filled with chopped pork cutlet and thick curry, then fried until crisp.
This bread is filled with chopped pork cutlet and thick curry, then fried until crisp. It’s savory and crisp on the outside, with a richly spiced filling, making it a satisfying lunch or afternoon snack.
Bread & brunch · 35 minutes to cook
Nutrition (per 424.2g serving): 809.5 kcal · protein 30.8g · carbohydrate 70.2g · fat 43.3g · sodium 1186mg
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 curry filling cool before adding it to the bread so the edges seal well.
Tips: Press the edges together with a fork to help keep the filling from leaking while frying.
Tips: If the oil is too cool, the bread will soak up too much of it, so fry it when a breadcrumb immediately floats to the surface.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sliced Bread — 2 sheet
- Pork Loin — 70 g
- Curry Powder — 1 Tbsp
- Potato — 0.3 pc
- Onion — 0.2 pc
- Carrot — 0.1 pc
- Breadcrumbs — 0.5 cup
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 350 ml
- Water — 100 ml
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp