Pork Cutlet Pita recipe - ingredients, nutrition and when to eat it
This pita is filled with crispy pork cutlet and crunchy cabbage, then finished with tonkatsu sauce.
This pita is filled with crispy pork cutlet and crunchy cabbage, then finished with tonkatsu sauce. It makes an easy lunch, and the savory fried coating pairs especially well with the sweet-and-tangy sauce.
Bread & brunch · 20 minutes to cook
Nutrition (per 419g serving): 1750.5 kcal · protein 40.5g · carbohydrate 49.6g · fat 152.3g · sodium 602.2mg
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: Warm the pita in a dry pan for 20 seconds on each side to make it easier to open.
Tips: After frying the pork cutlet, let it rest for about 2 minutes before slicing so the crispy coating stays in place.
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Ingredients (1 serving)
- Pita bread — 1 pc
- Pork loin — 100 g
- Bread crumbs — 30 g
- Egg — 0.5 pc
- All-purpose flour — 1 Tbsp
- Cabbage — 40 g
- Tonkatsu sauce — 1 Tbsp
- Cooking oil — 150 ml