This delicious and hearty Crunchy Egg Cutlets on Cabbage Toast is the perfect balance of savory and tangy flavors with a satisfying crunch. The egg cutlets are golden and crispy, served with a rich homemade sauce that elevates the entire dish. Layered on buttered toast with cheddar cheese, fresh cabbage, and pickled cucumbers, this sandwich is a delightful meal that’s filling and full of flavor. Whether you’re looking for a unique breakfast idea or a satisfying lunch option, this cabbage toast with egg cutlets will definitely hit the spot.
Full Recipe:
Ingredients:
For the Egg Cutlets Sauce:
20g unsalted butter (can substitute with cooking oil)
10g (1 Tbsp) flour (any type)
170ml water
15g (1.5 Tbsp) brown sugar
16g (2 Tbsp) soy sauce
8g (1 Tbsp) vinegar
30g (2 Tbsp) ketchup
For the Egg Cutlets:
Bread crumbs (for coating)
Eggs (for cutlets)
Salt (to taste)
Pepper (to taste)
Cooking oil (for frying)
For the Toast Sauce:
37g (2.5 Tbsp) mayonnaise
16g (1 Tbsp) honey
4g (0.5 Tbsp) lemon juice
For Cabbage Toast:
2 slices of bread
Butter for toasting
1.5 Tbsp mayonnaise sauce (from the toast sauce)
Cheddar cheese (slices or grated)
Pickle cucumber (sliced)
Sliced cabbage
1.5 Tbsp egg cutlets sauce (from the prepared sauce)
Directions:
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