dinner · dairy-free
Crisp beef and pork menchi katsu
Thin beef and pork patties mixed with minced onion, coated in panko and shallow-fried until crisp outside and juicy inside. A Japanese cutlet that cooks in minutes.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mince the onion finely and mix it with the beef, pork and salt.
-
2
Form the mixture into four thin ovals.
-
3
Set out the flour, beaten egg and panko in three shallow dishes. Coat each patty in flour, then egg, then panko.
-
4
Shallow-fry in the oil over medium heat, turning once, until the crust is crisp and the centers read 71°C (160°F).
-
5
Lift the cutlets onto a rack to drain.
