These cutlets are called “menchi-katsu”. The outside is coated with a crispy coating. In this version, soy sauce and ketchup are added to the juicy meat filling, which makes the taste even brighter.
Cooking time
(your participation is required)
25 min.
Number of servings
4
Ingredients
Onion
½–1 piece
Vegetable oil
taste
Panko breadcrumbs
3 tbsp. spoons + for dredging
Milk
2 tbsp. spoons
Minced pork
500 g
Soy sauce
1–2 tbsp. spoons
Tomato sauce or ketchup
1 tbsp. spoon
Ground black pepper
taste
Wheat flour
2–3 tbsp. spoons
Preparation
-
1.
Finely chop the onion. Fry for a few minutes until soft in a frying pan with a tablespoon of oil. Cool.
-
2․
Pour milk over breadcrumbs and leave for 5 minutes.
-
3․
Add onion, soaked crackers, 1 egg, soy and tomato sauces, and pepper to the minced meat. Stir.
Roll a small ball of minced meat, fry and taste. Add a little salt if needed.
-
4.
Divide the minced meat into 8 approximately equal parts. First roll each into a ball, and then flatten it to give it a flat shape.
For cutlets, you can also use minced pork and beef.
-
5.
Lightly beat the egg. Place flour and breadcrumbs on plates.
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6․
Dredge each cutlet in flour, dip in egg and roll in breadcrumbs. Shake off excess.
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7․
In a deep skillet or saucepan, heat the oil over medium-low heat.
The temperature suitable for frying is 160 °C. To check the temperature without a food thermometer, add a pinch of breadcrumbs to the butter. If they immediately float to the top, surrounded by lots of bubbles, the oil is too hot. If the bubbles around the crackers are small and slowly increase, the temperature is optimal.
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8.
In batches, fry the cutlets for about 7 to 8 minutes, turning once.
The time may vary slightly depending on the thickness of the cutlets.
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