Menchi Katsu Recipe: 3 Tips for Making Ground Meat Cutlets

• 1 tablespoon olive oil
• ½ yellow onion, finely chopped
• ½ lb ground meat, equal parts ground beef and ground pork
• 2 teaspoons milk
• ¼ teaspoon kosher salt and freshly ground black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs, plus 1 tablespoon
• Vegetable oil, for deep frying

1. 1

   Heat olive oil in a sauté pan. Add the onion, and sauté until softened, about 6 minutes. Transfer to a large bowl, and let it cool.

2. 2

   Add the meat, milk, olive oil, 1 tablespoon panko, salt, pepper, and nutmeg to the bowl with the onions. Knead with a wooden spoon or your hands until well combined and sticky. If the mixture feels too soft, add a little more panko.

3. 3

   Divide the meat mixture into equal portions—2 large or 4 small. Shape into a patty and place on a half-sheet pan or plate. Refrigerate for at least 30 minutes.

4. 4

   While the patties chill, place the flour, beaten eggs, and panko on separate plates or shallow bowls. Before you take the patties out, heat the vegetable oil in a deep fryer or frying pan. (There should be enough oil to submerge the patties.)

5. 5

   Carefully coat the ground meat patty in flour, tapping off the excess before dipping in the beaten egg, followed by the breadcrumbs.

6. 6

   Working one at a time (or 2 at a time, if your patties are on the smaller side), fry for a few minutes on either side, until golden brown and crispy. Transfer the patties to a paper towel-lined plate or wire rack to blot away any excess oil, then serve while hot with tonkatsu sauce or Worcestershire sauce.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.