Pork Cutlet Sandwich
My kids' middle school schedule is surprisingly fast-paced. A few weeks into the new term, my husband asked me to step up our breakfast game. I take breakfast seriously—rotating nutritious options my kids love. Western-style quick breakfasts like sandwiches, burgers, and pizza appear on our table several times a week.
Don't be intimidated—these come together in minutes with the right prep. Today I'm sharing a sandwich version: sesame bread slices layered with pork cutlet and fish cake. The flavor is outstanding!
A shoutout to a fellow home-cook friend for the bread recipe, which combines high- and low-gluten flour for an extra soft, fragrant crumb. I used Jinlongyu bread flour with a touch of Jinlongyu cake flour—the dough rose beautifully yesterday and the texture was wonderful. Give it a try!
Ingredients
Jinlongyu Bread Wheat Flour
300g
Jinlongyu Pastry Wheat Flour
95g
Egg
1
Fine salt
3g
Yeast
5g
Water
195g
Corn oil
30g
Sugar
30g
Pork
500g
Cheese slices
Half a pack
Lettuce
1
Eggs
3
Instructions
1
Step 1
Ingredients for the bread: 300g Jinlongyu bread wheat flour, 95g pastry wheat flour, 195g water, 1 egg, 30g corn oil, 30g sugar, 3g fine salt, 5g yeast, and an appropriate amount of toasted sesame seeds. Ingredients for the sandwich filling: 1 portion of pork, 1 portion of lettuce, an appropriate amount of cheese slices, an appropriate amount of fish cakes, and 3 eggs.
2
Step 2
With the ingredients ready, let's first marinate the pork. Cut the pork into large slices, then marinate with black pepper powder, cooking wine, sugar, and light soy sauce, adjusting the amounts according to personal taste.
3
Step 3
Now, let's make the bread. As usual, I'll let the bread machine do the work. Add all the ingredients except the toasted sesame seeds and corn oil into the bread pan.
4
Step 4
Select the sweet bread mode and knead the dough until it comes together.
5
Step 5
Then add the corn oil and continue kneading until it is fully incorporated and smooth.
6
Step 6
After the bread machine beeps, add the toasted sesame seeds.
7
Step 7
Knead until everything is fully incorporated.
8
Step 8
Then the bread machine takes over the rest of the work—kneading, proofing, and baking.
9
Step 9
I usually make the bread at night, then seal and keep it warm until the next day, and eat it sliced or torn by hand.
10
Step 10
For the pork cutlets, I use Jinlongyu bread flour combined with cornstarch, mixing until evenly coated.
11
Step 11
Then add oil to the pan and fry the coated pork cutlets over medium-high heat, flipping as needed, until crispy and fragrant.
12
Step 12
Then drain the washed lettuce, fry the eggs, slice the bread, and steam and slice the fish cakes.
13
Step 13
Layer and arrange the ingredients together according to personal preference.
14
Step 14
There are professional sandwich wrapping papers, but for convenience I prefer using plastic wrap to wrap the sandwich. Once wrapped, cut it in half and serve with your favorite soup and fruit—this meal is simply wonderful! Friends, give it a try. Using Jinlongyu bread wheat flour combined with pastry flour really gives the bread a different texture.
