Pork Cutlet Sandwich Lunch Box recipe - ingredients, nutrition and when to eat it
A lunch box menu made with pork cutlet and cabbage between slices of bread, making it easy to eat with one hand.
A lunch box menu made with pork cutlet and cabbage between slices of bread, making it easy to eat with one hand. It is great for spring or fall outings and busy lunches, with crispy coating and sweet-and-tangy sauce to whet your appetite.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 419.3g serving): 969.2 kcal · protein 43.3g · carbohydrate 72.1g · fat 54.6g · sodium 1035.6mg
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: Cabbage left wet will quickly make the bread soggy, so shake off the moisture well after shredding it.
Tips: Don't put the pork cutlet on the bread while it's piping hot; let it cool for about 3 minutes to help keep the bread crisp.
Tips: When packing it, spread a thin layer of sauce over the cutlet and wrap it after everything has cooled completely.
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Ingredients (1 serving)
- Pork loin — 120 g
- White bread — 2 sheet
- Cabbage — 50 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 3 Tbsp
- Cabbage — 50 g
- Tonkatsu sauce — 1.5 Tbsp
- Mayonnaise — 2 tsp
- Japanese mustard — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp