Japanese KATSU (Cutlets)

Name: How to cook Japanese KATSU (Cutlets) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Japanese KATSU (Cutlets)

Katsu in Japanese means: Deep fried any types of meat/sea-fish/prawns Cutlets specifically coated in their Panko Bread Crumbs (the very original from the land) & which can be simply relished as in their Sandwiches 🥪 or Simple Cutlet forms alongside their very own specific especial Dip- Tonkatsu, which itself is prepared out of the Pork Bones.

Ingredient

Food ration :

2 servings

Cooking time :

8-10 mins. Prep

2 Cups

For the Coatings: Panko Bread Crumbs: (Japanese Katsu Bread Crumbs)

1-2

Eggs: Well Whisked

1-1.5 Cups

All purpose flour/Maida

250 gms

For the Meat/Fish Marinations: Boneless Chicken/Beef/Pork/Fish/Sea-Fish Slices-(2-3 Slices of about 1/2” thickness)

1 tsp

Salt

1 tsp

Black Peppercorns: Freshly Cracked

1 tbsp

Fresh Lemon Juice

Cooking instructions

* Step 1

First Up: Fish Fillets Marinations- Wash & Pat Dry the Meat/Fish Fillets whichever’s been used- Try to even out its uneven edges & pieces (if any & flatten them as much as is possible)- Sprinkle some generous amounts of salt & fresh black peppers with a tbsp of the freshly squeezed Lemon juice- Apply all over it nicely, cover & set aside for about 15-30 mins time to get well infused & it’s raw smell goes off perfectly

* Step 2

Next, in 3 different bowls/plates/dishes: Pour in the aforesaid, measured amounts of the Panko Crumbs, Well Whisked Egg/s & the Maida- Post the given time: gently take each slices of the meat/fish- Firstly, dip into the Maida bowl, coat it nicely- 2ndly, the Egg bowl, coat it well enough & finally, the Panko Crumbs bowl: Coat it absolutely generously & perfectly well enough & set aside on another plate/dish, till we’re done with all the pieces of coating fairly well

* Step 3

Heat up a frying pan over the medium-high flame: Add in the sufficient/required amount of the aforesaid cooking oil for its deep frying- The temperature of the oil should be hot enough- To check that out, either drop a bit of the Panko Crumbs into it, if it immediately floats up & looks evenly browned then, that’s the temp. We’re going for

* Step 4

Fry them in 1-2 Batches, depending on the size of your own frying pan & once done strain them well to transfer to a separate plate/dish already lined up with a kitchen towel/tissues, to soak & absorb the excess oil from it- Garnish it your own way & serve it hot

* Step 5

The KATSU & TONKATSU are absolutely ready to be served piping hot now alongside your favourite hot cuppa 🍵 or any other hot/cold drinks you’d prefer to accommodate it correctly to create & set just the proper ambience to enjoy it to the core