Menchi-katsu - crispy Japanese cutlets

These breaded Japanese cutlets are juicy and tasty. The sweet tonkatsu sauce and crispy fresh cabbage salad are ideal accompaniments for them.

• Recipe author: Yulia Magay
• After preparation, you will receive 3 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Onions 1 piece
• Olive oil 1 tbsp the spoon
• Minced beef and pork 450 g
• Panko rusks 2 tbsp spoons
• Milk 1 tbsp. the spoon
• Large egg 1 piece
• Ground nutmeg ½ tsp spoons
• Salt to taste
• Ground black pepper to taste
• Eggs 2 pieces
• Vegetable oil 700 ml
• Flour 60 g
• Panko rusks 90 g

Cooking method

• Peel the onion, cut into small cubes and fry in oil for 3-4 minutes until golden brown.

• Cool the finished onion and combine with the rest of the minced meat ingredients. Stir the mixture well and divide it into 6 parts.

  In the classic version of the dish, minced meat is used, which consists of 70% beef and 30% pork.

• Form each portion into a round patty. Beat it with your hands 5-6 times to remove excess air.

• Cover the cutlets with plastic wrap and refrigerate for 30 minutes.

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• Beat the eggs with a fork. Heat vegetable oil in a saucepan or deep skillet.

• Dip the chilled cutlets in flour, then dip in eggs and sprinkle with breadcrumbs on all sides.

• Deep-fry the patties for 6-8 minutes until golden brown. Then place on a wire rack and leave for 1-2 minutes to allow excess oil on the glass.

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