Product used in this recipe
Toast bread and spread butter and mustard.
Make some slits on the cutlets and sprinkle salt and pepper. Dip cutlets in flour, then beaten eggs and finally in the breadcrumbs. Heat the oil in the pan around 170-180℃ (338~356℉). Deep fry until golden crispy. Remove and pour Dashi Chuno Sauce.
Top 2 bread slices with one cutlet each and shredded cabbage. Top with remaining bread slices and slice in half.
Dashi Soy Sauce
Less Sodium Dashi Soy Sauce
Salmon Dashi Soy Sauce
Vegan Dashi Soy Sauce
Garlic Dashi Soy Sauce
Classic Dashi Soy Sauce
Salad Dressing
Ponzu Soy Sauce
Dashi Ponzu Soy Sauce
Teriyaki Soy Sauce
Nizakana Soy Sauce
Dashi Soup Base
Soup Base
Sashimi Soy Sauce
Soy Sauce
Usukuchi Soy Sauce
Udon Soup Base
Soba Soup Base
Sweet Udon Soy Sauce
Shellfish Soup Base
Chili Dashi Soy Sauce
Iriko Dashi Vinegar
Dashi Chuno Sauce 200㎖
