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Crispy Meat Cutlets

Featured in Hearty Main Courses.

These Japanese-style breaded cutlets combine ground beef and pork, seasoned perfectly and coated in crispy panko breadcrumbs. Deep-fried until golden, they're crispy outside and juicy inside.

Casey
Updated on Mon, 20 Jan 2025 20:07:03 GMT
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A serving of crispy fried chicken cutlet rests on a bed of white rice, garnished with a lemon wedge and green herbs. Pin it
A serving of crispy fried chicken cutlet rests on a bed of white rice, garnished with a lemon wedge and green herbs. | cookingwithcasey.com

Have you tried hamburger steaks coated with panko breadcrumbs and deep-fried until golden and crispy? Called Menchi Katsu, these juicy Japanese ground meat cutlets will really hit the spot! Four delicious sauce options included.

Benefits of Japanese Cutlets

Menchi Katsu offers the perfect combination of crispy exterior and juicy interior, making it an ideal choice for both casual dining and special occasions. The versatile dish can be served with various sauces and sides, making it a complete meal that satisfies both Japanese and Western palates.

Essential Ingredients Guide

  • Ground beef: 300g (10.5 oz), 80/20 lean-to-fat ratio, fresh-ground, temperature 38-40°F (3-4°C), should be slightly pink with visible marbling
  • Ground pork: 200g (7 oz), 70/30 lean-to-fat ratio, fresh-ground, temperature 38-40°F (3-4°C), should have a pink-gray color
  • Onion: 1 medium (200g), finely minced to 2-3mm pieces, moisture removed through squeezing
  • Panko breadcrumbs: 2 cups (180g) for coating, fresh and dry, large flaky texture, pure white color
  • Eggs: 3 large (150g total), room temperature (65-70°F/18-21°C), one for mixture, two for coating
  • All-purpose flour: 1 cup (120g), for coating, sifted to remove lumps
  • Milk: 3 tablespoons (45ml), whole milk, temperature 38-40°F (3-4°C)
  • Salt: 1 teaspoon (6g), fine sea salt
  • Black pepper: ½ teaspoon (1g), freshly ground
  • Nutmeg: ⅛ teaspoon (0.5g), freshly grated
  • Vegetable oil: 4 cups (960ml) for deep frying, neutral flavor, high smoke point (canola or rice bran oil preferred)

Professional Preparation Instructions

Onion Preparation Process
Mince onion to 2-3mm pieces. Heat 1 tablespoon oil in skillet over medium heat (350°F/175°C). Sauté onions for 5-7 minutes until translucent and slightly golden. Cool completely to 70°F (21°C) before mixing with meat.
Meat Mixture Creation
In large bowl, combine ground beef and pork with cooled onions, 1 beaten egg, milk, salt, pepper, and nutmeg. Knead mixture with hands for 8-10 minutes until pale pink and sticky. Texture should be smooth and hold together when pressed.
Patty Formation Technique
Divide mixture into 6 equal portions (120g each). Shape into oval patties 1-inch thick with slight depression in center. Oil hands lightly with vegetable oil while shaping. Dimensions should be approximately 4x3 inches. Refrigerate patties 30 minutes minimum at 38°F (3°C).
Breading Station Setup
Prepare three shallow dishes: 1) flour seasoned with pinch of salt, 2) 2 beaten eggs with 1 tablespoon water, 3) panko breadcrumbs. Temperature of all ingredients should be 65-70°F (18-21°C). Maintain breading assembly line from left to right.
Coating Application Process
Coat each chilled patty in flour (shake off excess), dip in egg mixture (let excess drip off for 5 seconds), then cover completely with panko. Press breadcrumbs gently to adhere. Place breaded patties on parchment-lined tray.
Deep Frying Execution
Heat oil to exactly 350°F (175°C) in deep pot or fryer. Fry patties 2 at a time for 3-4 minutes each side until golden brown (internal temperature 160°F/71°C). Drain on wire rack over paper towels. Maintain oil temperature between each batch.

Sauce Pairing Guide

Serve Menchi Katsu with traditional tonkatsu sauce, Worcestershire sauce, or homemade tartar sauce. The creamy-tangy combination of tartar sauce particularly complements the crispy exterior and juicy meat interior.

Healthy Preparation Alternative

For a lighter version, pre-toast panko breadcrumbs in a dry skillet until golden, then bake the breaded cutlets at 400°F (200°C) for 20-25 minutes, turning once halfway through cooking.

A plate of crispy fried cutlets is served with shredded cabbage, a bowl of miso soup, and a side of rice topped with an egg yolk. Pin it
A plate of crispy fried cutlets is served with shredded cabbage, a bowl of miso soup, and a side of rice topped with an egg yolk. | cookingwithcasey.com

Storage and Reheating Guide

Store cooled cutlets in airtight container in refrigerator for up to 2 days. Reheat in preheated 350°F (175°C) oven for 10-12 minutes until crispy and heated through. Do not microwave as this will make the coating soggy.

Frequently Asked Questions

→ Why mix beef and pork for the patties?

The combination provides ideal flavor and texture - beef adds richness while pork adds tenderness and moisture.

→ Why do we need to toss the meat balls between hands?

This releases air pockets that could cause the patties to break during frying and helps create a better texture.

→ Can I make these ahead and freeze them?

Yes, fry them first, then freeze for up to a month. Reheat in the oven at 350°F when ready to serve.

→ Why rest the patties in the refrigerator?

Resting helps solidify the fat and firm up the patties, making them easier to bread and fry.

→ What's the best oil temperature for frying?

Maintain 340°F (170°C) for perfect cooking - hot enough to crisp the outside while allowing the inside to cook through.

Menchi Katsu

Crispy panko-breaded ground meat patties, combining beef and pork for the perfect texture. A Japanese comfort food favorite with multiple sauce options.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Japanese

Yield: 4 Servings (6)

Dietary: ~

Ingredients

01 ½ onion, finely minced.
02 1 tablespoon olive oil.
03 1 pound ground meat (70% beef, 30% pork).
04 2 tablespoons panko breadcrumbs.
05 1 tablespoon milk.
06 1 large egg.
07 ½ teaspoon nutmeg.
08 ½ teaspoon kosher salt.
09 Black pepper to taste.
10 3 cups neutral oil for frying.
11 ½ cup all-purpose flour.
12 2 large eggs, beaten.
13 1½ cups panko breadcrumbs.
14 Tonkatsu sauce.
15 Worcestershire sauce.
16 Tonkatsu sauce with ketchup.
17 Tartar sauce.

Instructions

Step 01

Finely mince onion.

Step 02

Sauté onion in olive oil until golden.

Step 03

Mix cooled onion with meat, panko, milk, egg, nutmeg, salt, and pepper.

Step 04

Knead mixture until pale and sticky.

Step 05

Form into 6 oval patties.

Step 06

Toss each patty between hands to remove air.

Step 07

Refrigerate for 30-60 minutes.

Step 08

Coat patties in flour, egg, then panko.

Step 09

Heat oil to 340°F.

Step 10

Fry 3 minutes per side until golden.

Step 11

Drain on a wire rack.

Step 12

Serve with chosen sauce.

Notes

  1. Traditional Japanese meat cutlets that are crispy outside and juicy inside.
  2. Can be frozen after frying.
  3. Important to maintain oil temperature and not crowd the pan while frying.

Tools You'll Need

  • Deep frying pan or pot.
  • Wire rack.
  • Thermometer.
  • Mixing bowls.
  • Fine-mesh skimmer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (flour, breadcrumbs).
  • Eggs.
  • Dairy (milk).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 477
  • Total Fat: 27 g
  • Total Carbohydrate: 25 g
  • Protein: 32 g