Chicken Tenderloin Cheese Cutlet recipe - ingredients, nutrition and when to eat it
This cutlet is made by filling chicken tenderloin with cheese, coating it in breadcrumbs, and frying it until crisp.
This cutlet is made by filling chicken tenderloin with cheese, coating it in breadcrumbs, and frying it until crisp. The inside is tender and savory, making it a satisfying lunch or dinner served with rice.
Japanese · 25 minutes to cook
Nutrition (per 415.8g serving): 1379.1 kcal · protein 43.5g · carbohydrate 40.5g · fat 113.1g · sodium 1157.3mg
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: Secure the edges of the chicken tenderloin with toothpicks to help keep the cheese from leaking out.
Tips: Press the breadcrumbs on firmly and let the cutlets rest for 5 minutes so the coating is less likely to come off during frying.
Tips: Let the fried cutlets rest for about 2 minutes before cutting so the cheese doesn’t ooze out too quickly.
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Ingredients (1 serving)
- Chicken tenderloin — 120 g
- Cheese — 1 sheet
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 0.5 cup
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Tonkatsu sauce — 1 Tbsp
- Cabbage — 60 g