Menchi Katsu (ground Meat Cutlet) Recipe

Prepare onion

Finely chop the onion. Heat a small skillet over medium heat with 1 teaspoon oil and sauté the onion until translucent and just beginning to caramelize, about 6–8 minutes. Remove from heat and let cool to room temperature.

Soak panko

Combine 1 cup panko with 60 ml milk in a small bowl. Let sit 5 minutes until panko is softened and milk is absorbed.

Mix meat

In a large bowl, combine ground beef and ground pork. Add the cooled sautéed onion, minced garlic, soaked panko, 1 beaten egg, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon nutmeg (if using). Using your hands or a spatula, mix until just combined — avoid overworking to keep the cutlets tender. Cover and refrigerate for 15–20 minutes to firm up the mixture.

Form patties

Divide the mixture into 6 equal portions (about 80–85 g each). Shape each portion into an oval patty about 1–1.25 cm thick, pressing the edges to seal and remove air pockets. Press gently so surface is even for coating.

Set up a breading station with three shallow bowls: flour, beaten eggs (2), and 2 cups panko. Lightly season the flour with a pinch of salt and pepper. Dredge each patty first in flour (shake off excess), then dip into the beaten egg, then press firmly into the panko to coat evenly. For a thicker crust, repeat the egg and panko step once more. Place breaded patties on a baking sheet and chill in refrigerator 10 minutes to help the coating adhere.

Heat oil in a deep skillet or pot to 170–175°C (340–350°F). If you don’t have a thermometer, test with a small piece of bread or a pinch of panko — it should sizzle steadily and brown in about 40–50 seconds.

Fry the cutlets in batches, avoiding overcrowding. Fry each patty 3–4 minutes per side until golden brown and an internal temperature reaches 75°C (165°F). Adjust time as needed depending on thickness. Use a slotted spoon or tongs to turn carefully.

Drain the fried cutlets on a wire rack set over a sheet pan or on paper towels for 1–2 minutes to remove excess oil. Let rest 2–3 minutes so juices redistribute.

Serve each menchi katsu on a bed of shredded cabbage with lemon wedges and tonkatsu sauce on the side. Slice each cutlet in half or into pieces for easier eating.