Wagyu Katsu Recipe

Prepare the beef

Remove the Wagyu from the refrigerator 20–30 minutes before cooking to take off the chill. Pat dry thoroughly with paper towels. If the steak is thicker than 1/2", slice horizontally to make two even cutlets about 1/4"–1/2" thick. Lightly score the fat edge in a crosshatch if present to prevent curling.

Season

Season both sides of each cutlet lightly with kosher salt and freshly ground black pepper. Remember Wagyu already has rich flavor, so keep seasoning modest.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk the beaten egg with 1 tablespoon milk until smooth. Place the panko in a third shallow dish and fluff with a fork so it is airy.

Dredge in flour, egg, panko

Working with one cutlet at a time: lightly coat the cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; press firmly into the panko, coating both sides and the edges. Press the panko so it adheres well but avoid compacting completely; you want a textured crust.

Heat oil

In a heavy skillet (preferably cast iron) or medium saucepan, add about 1/2"–3/4" depth of neutral oil (roughly 3/4 to 1 cup depending on pan size). Heat over medium-high until oil reaches 340–350°F (170–177°C). If you don’t have a thermometer, oil should shimmer and a small breadcrumb will sizzle and brown in about 30–45 seconds.

Fry the cutlets

Carefully lower each breaded Wagyu cutlet into the hot oil. Fry 1 to 1 1/2 minutes per side for medium-rare to medium depending on thickness — Wagyu cooks quickly because of its high fat content. You are mainly crisping the crust and warming the interior; avoid overcooking. Turn once using tongs.

Finish and rest

If desired, add 1 tablespoon unsalted butter to the pan for the last 15–20 seconds and spoon the melted butter over the cutlets for gloss. Transfer cutlets to a wire rack set over a sheet pan or paper towel-lined plate and rest 2–3 minutes to settle juices and keep crust crisp. Slice into 3/4" strips for serving (like katsu) or serve whole.

Prepare sauce and garnish: If using bottled tonkatsu sauce, stir in the mustard to taste (start with 1 teaspoon) in a small bowl. Place shredded cabbage or microgreens on the plating area, add lemon wedges and scallions for garnish.

Serve: Plate the sliced Wagyu katsu over shredded cabbage or microgreens. Drizzle or serve tonkatsu sauce on the side for dipping. Add a squeeze of lemon if desired and sprinkle sliced scallions over the top.