Korean · Lunch
Spicy Pork Cutlet Sandwich
A Korean-inspired pork cutlet sandwich featuring a panko-crusted, pan-fried pork loin cutlet coated in a spicy gochujang-mayo glaze, layered with crisp cabbage and quick-pickled cucumber on a toasted brioche bun. Sweet, savoury and hot notes balance against the crunchy fried pork and soft bread.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
759Calories
39.4gProtein
41.3gFat
57.2gCarbs
15.3gSugar
3.8gFiber
1378mgSodium
260mgChol
7.9gSat Fat
649mgPotassium
110mgCalcium
3.6mgIron
0.9mcgVitamin B12
9mgVitamin C
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Season pork cutlet with salt and pepper, dredge in flour, dip in beaten egg, and coat in panko breadcrumbs.
2
Marinate
Toss shredded cabbage and sliced cucumber with white wine vinegar in a small bowl, let sit for 10 minutes.
3
Mix
Whisk gochujang, mayonnaise, honey, and minced garlic together until smooth and glossy.
4
Fry
Heat vegetable oil over medium-high heat and fry breaded cutlet for 3 to 4 minutes per side until golden brown and internal temperature reaches 63°C.
5
Rest
Transfer cutlet to a wire rack for 3 minutes to keep the crust crisp.
6
Plate
Slice rested cutlet, spread gochujang mayo on toasted brioche bun sides, layer pickled cabbage and cucumber, add pork strips, close sandwich, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin cutlet
- 6 tbsp48g all-purpose flour
- 22 eggs
- 1 oz28g panko breadcrumbs
- 2 tbsp32g gochujang
- 4 tbsp56g mayonnaise
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 22 small handful (60g) cabbage
- 11 cucumber
- 2 tsp2 tsp white wine vinegar
- 22 brioche bun
- 4 tbsp56ml vegetable oil, for frying
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
