Menchi Katsu Recipe

Mince aromatics

Peel and finely mince the onion and garlic. Reserve separately.

Soak panko

In a small bowl, combine 60 g panko with 30 ml milk. Stir and let sit 5 minutes until softened.

In a large bowl, combine 250 g ground beef and 250 g ground pork. Add the softened panko mixture, the minced onion and garlic, 1 large egg, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg if using.

Mix gently but thoroughly with clean hands or a spoon until the ingredients are evenly distributed and the mixture is slightly sticky. Avoid overworking to keep cutlets tender.

Divide the mixture into 6 equal portions (about 125–140 g each). Shape each portion into a thick oval patty about 1.5–2 cm (1/2–3/4 in) thick. Use your thumb to make a slight indentation in the center of each patty to help them cook evenly.

Set up a breading station: place 60 g flour in a shallow dish, beat one egg in a second shallow dish (reserve a splash of water or milk to thin if needed), and spread 120 g panko in a third dish.

Lightly dredge each patty in flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then press into the panko so the cutlet is evenly coated. For extra-crispy coating, press more panko onto the surface, ensuring full coverage.

Place breaded patties on a tray and chill in the refrigerator for 15–20 minutes to help the coating adhere and to firm the patties for frying.

Pour vegetable oil into a deep skillet or frying pan to a depth of about 1.5–2 cm (enough to shallow-fry) or deeper for near-deep frying. Heat oil over medium heat to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small breadcrumb—if it sizzles and turns golden in about 30–40 seconds, the oil is ready.

Carefully add 2–3 cutlets to the hot oil without crowding the pan. Fry for 3–4 minutes on the first side until the breading is golden brown, then flip and fry another 3–4 minutes. Internal temperature should reach 71°C (160°F) and patties should be cooked through with no pink center. Adjust heat as needed to prevent overbrowning; reduce to medium-low if exterior browns too quickly.

Use a slotted spatula to transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (about 100°C/210°F) while you fry the remaining cutlets.

Serve 2–3 Menchi Katsu per person depending on appetite. Arrange on plates with a mound of finely shredded cabbage, lemon wedges, and tonkatsu sauce or Worcestershire sauce on the side for dipping or drizzling.

Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 180°C (350°F) oven for 8–10 minutes to crisp the coating.