Consuming vegetables such as lettuce salad and tomatoes helps excrete sodium.
Calories
422kcal
Carbs
20.5g
Protein
15.7g
Fat
30.8g
Sodium
269.9mg
Ingredients
Main
Others
Pork Loin(120g), Refined Rice Wine (Sake)(10g), Salt(0.3g), Pepper Powder(0.02g) Milk(30g), Flour(20g), Egg(50g), Bread Crumbs(20g) Frying Oil(400g) - Sauce : Boiled Egg(50g), Pickle(20g), Mayonnaise(20g) - Side Vegetables : Cherry Tomato(30g), Lettuce(30g) Young Leaf Vegetables(10g), Parsley Powder(0.3g)
Nutrition Facts
Per 100g of main ingredientsPork Loin
- Rich in protein (23g) — used to build and maintain muscle and body tissue
- Rich in vitamin B1 (0.63mg) — used to turn carbohydrates into energy
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Egg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Cherry Tomato
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.1g) — can support digestion and help you feel full
Lettuce
- Contains dietary fiber (1.5g) — can support digestion and help you feel full
- Contains calcium (26mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add the loin to milk and marinate for 30 minutes, then brush with pepper and rice wine and let it age for over 1 hour.
🔍Halve the cherry tomato.
🔍Tear the lettuce into bite-size pieces.
🔍Coarsely chop the pickle.
🔍Drain the aged loin (①), cut into bite-size pieces, coat with flour, egg wash, and bread crumbs in order, deep-fry in oil at 170-180℃ for about 3 minutes, and drain.
🔍Chop the boiled egg, mix mayonnaise into the pickle (④) to make salad sauce; lay lettuce on a plate, top with young leaf vegetables, pork cutlet (⑤), and cherry tomato (②), and finish with the sauce.