Menchi Katsu Ground Meat Cutlet

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Menchi Katsu is a beloved Japanese street-food favorite featuring seasoned ground beef and pork patties encased in a shatteringly crisp panko crust. Served piping hot with shredded cabbage and a sweet-savory tonkatsu sauce, these golden cutlets are a satisfying centerpiece for a quick weeknight dinner or bento box.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 680 mgSodium
• 480 mgPotassium
• 75 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Meat Patties

• 1 lb (450 g) ground beef and pork mix (50/50)
• 1 small onion, finely diced
• 1 large egg, lightly beaten
• 1/3 cup plain panko breadcrumbs
• 2 tablespoons whole milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated fresh ginger

For the Breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups coarse panko breadcrumbs

For Frying and Serving

• 3 cups neutral frying oil (such as canola or vegetable)
• 4 cups finely shredded green cabbage
• 1/2 cup tonkatsu sauce, for serving
• Lemon wedges, for serving

Directions

1. Heat a small skillet over medium heat with a drizzle of oil and sauté the diced onion for 4-5 minutes until soft and translucent; let cool slightly.
2. In a large bowl, combine the ground meat, sautéed onion, egg, panko, milk, salt, pepper, and ginger. Mix gently with your hands just until evenly blended-do not overwork.
3. Divide the mixture into 4 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick, pressing gently so there are no cracks.
4. Set up a breading station with three shallow bowls: flour, beaten egg, and panko. Coat each patty in flour, dip in egg, then press firmly into the panko so the crumbs adhere in an even, thick layer.
5. Heat 1 1/2 inches of oil in a heavy pot to 350°F (175°C). Fry the patties one or two at a time for about 3 minutes per side, turning once, until deep golden brown and cooked through (internal temperature 160°F/71°C).
6. Transfer the fried cutlets to a wire rack to drain for 2 minutes so the crust stays crisp.
7. Mound shredded cabbage on each plate, place a hot menchi katsu beside it, drizzle generously with tonkatsu sauce, and serve immediately with a lemon wedge.

Cook’s Notes

• Maintain oil temperature at 350°F (175°C)-if it drops too low the crust will absorb oil and turn greasy, while too hot will burn the panko before the meat cooks.
• Use coarse Japanese-style panko for the signature shattery crunch; fine breadcrumbs will produce a denser, less crispy coating.
• Avoid compacting the meat mixture when shaping patties; a light touch keeps the interior tender and juicy.
• Resting the breaded patties on a tray for 5 minutes before frying helps the panko adhere and prevents it from falling off in the oil.
• For an extra-crispy crust, double-bread by dipping the floured patty in egg, then panko, then egg and panko once more.

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