This recipe combines crispy egg cutlets with flavorful cabbage toast, offering a delicious and easy-to-make dinner that will quickly become a family favorite. Perfect for a quick weeknight meal or a satisfying lunch, this dish is versatile and can be adjusted to suit your taste preferences.
Ingredients:
For Egg Cutlets Sauce:
30g (2 Tbsp) Ketchup: Contributes a tangy flavor and slight sweetness.
20g Unsalted Butter: Adds a rich, creamy base to the sauce. (Alternatively, use cooking oil.)
10g (1 Tbsp) Flour: Helps thicken the sauce.
170ml Water: Used to adjust the sauce consistency.
15g (1.5 Tbsp) Brown Sugar: Adds sweetness to balance the flavors.
16g (2 Tbsp) Soy Sauce: Provides umami and a salty depth.
8g (1 Tbsp) Vinegar: Adds acidity and brightness.
For Egg Cutlets:
- Bread Crumbs: For coating the egg cutlets and creating a crispy exterior.
- Eggs: The main ingredient for the cutlets, providing protein and structure.
- Salt: To season the egg mixture.
- Pepper: For additional flavor.
- Cooking Oil: For frying the egg cutlets.
For Toast Sauce:
- 37g (2.5 Tbsp) Mayonnaise: Creates a creamy base for the sauce.
- 16g (1 Tbsp) Honey: Adds a touch of sweetness.
- 4g (0.5 Tbsp) Lemon Juice: Provides acidity to balance the flavors.
For Cabbage Toast:
- 2 Slices of Bread: Your base for the toast.
- Butter for Toasting: Adds flavor and helps achieve a golden, crispy texture.
- 1.5 Tbsp Mayonnaise Sauce: For spreading on the bread.
- Cheddar Cheese: Adds a rich, melty texture.
- Pickle Cucumber: Provides a tangy crunch.
- Sliced Cabbage: Adds freshness and crunch.
- 1.5 Tbsp Egg Cutlets Sauce: For extra flavor on the toast.
Instructions:
1. Prepare the Egg Cutlets Sauce:
- In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually add the water, whisking continuously to prevent lumps.
- Stir in the brown sugar, soy sauce, vinegar, and ketchup. Continue to cook, stirring frequently, until the sauce thickens and becomes smooth. Set aside.
2. Prepare the Egg Cutlets:
- In a bowl, beat the eggs with a pinch of salt and pepper. Place the bread crumbs in a separate bowl.
- Heat a generous amount of cooking oil in a frying pan over medium heat.
- Dip each egg into the bread crumbs, ensuring it is fully coated. Then, dip it into the beaten eggs and coat again with the bread crumbs.
- Fry the coated egg cutlets in the hot oil until they are golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the pan and drain on paper towels.
3. Prepare the Toast Sauce:
- In a small bowl, mix together the mayonnaise, honey, and lemon juice until smooth. Adjust the sweetness or acidity to taste.
4. Assemble the Cabbage Toast:
- Butter the bread slices and toast them in a pan or toaster until golden and crispy.
- Spread the mayonnaise sauce evenly over the toasted bread slices.
- Layer the cheddar cheese on top of the mayonnaise sauce.
- Add the pickle cucumber slices and sliced cabbage on top.
- Drizzle 1.5 tablespoons of the egg cutlets sauce over the assembled toast.
5. Serve:
- Place the fried egg cutlets on a serving plate. Serve alongside the cabbage toast, optionally garnished with extra egg cutlets sauce if desired.
