1. Home
  2. Culinary Creations
  3. Menchi Katsu

Crunchy Meat Cutlets

As seen on: Delicious Main Course Recipes

You'll get that awesome crunchy outside with tender ground beef and pork inside. These Japanese-style patties are fried up golden and taste just as good as they look.

Save to Pinterest Share Recipe Email This Print This Go To Recipe
emilyscooks.com
Shared By Emily
Last revised on Wed, 09 Jul 2025 17:42:10 GMT
Crispy fried chicken cutlet sits on fluffy rice with a lemon slice and fresh herbs on top. Save this
Crispy fried chicken cutlet sits on fluffy rice with a lemon slice and fresh herbs on top. | emilyscooks.com

Ever tried crispy ground meat patties rolled in panko and fried till they're crunchy and golden brown? Menchi Katsu is a Japanese comfort food that'll totally satisfy your cravings! Check out four awesome options for sauces to dip in.

Awesome Perks of Japanese Cutlets

Menchi Katsu is all about a crunchy bite with super juicy insides. It's just right for both casual meals or fancier dinners. You can match it with loads of sauces and sides, so everyone's happy—whether you love Japanese food or classic Western flavors.

Must-Have Ingredient Rundown

  • Vegetable oil: 4 cups (960ml) for frying, pick a mild one with a high smoke point (like canola or rice bran)
  • Nutmeg: ⅛ teaspoon (0.5g), grate it fresh if possible
  • Black pepper: ½ teaspoon (1g), crack it fresh for best taste
  • Salt: 1 teaspoon (6g), go for fine sea salt
  • Milk: 3 tablespoons (45ml), whole milk works best, keep it cold (38-40°F / 3-4°C)
  • All-purpose flour: 1 cup (120g), for the breading, sifted if lumpy
  • Eggs: 3 large (150g total), should be at room temp (65-70°F / 18-21°C), use one in the mix, two for coating
  • Panko breadcrumbs: 2 cups (180g) to coat, use fresh and dry with big flakes and a bright white look
  • Onion: 1 medium (200g), chop fine (2-3mm pieces) and squeeze out extra moisture
  • Ground pork: 200g (7 oz), 70/30 lean/fat, freshly ground, keep cold (38-40°F / 3-4°C) and look for a pink-gray color
  • Ground beef: 300g (10.5 oz), 80/20 lean/fat, fresh, chilled (38-40°F / 3-4°C), should look a little pink and have visible fat marbling

Expert How-To Steps

Start with the onions
Chop onions tiny (2-3mm). Warm 1 tablespoon oil in a skillet on medium (about 350°F/175°C). Sauté onion till soft and a little golden (roughly 5-7 minutes). Let them cool all the way down to 70°F (21°C) before adding to the rest.
Mixing up the meat blend
Grab a big bowl. Toss in ground pork and beef, add those cooled onions, 1 egg (whisked), your milk, pepper, salt, and nutmeg. Knead it by hand for about 8-10 minutes till it's pale, right and sticky. It should feel smooth and not fall apart when you press it.
Shape your patties
Split the mixture into 6 equal chunks (120g each). Mold 'em into ovals, about 1 inch thick with a slight dip in the middle. Rub a little oil on your hands to help. Each patty should be around 4 inches by 3 inches. Chill them for at least 30 minutes in the fridge at 38°F (3°C).
Get your breading station going
Set out three shallow bowls: first, flour with a little salt, second, 2 eggs beaten with a splash of water, and third, panko. Make sure everything sits at room temperature (65-70°F / 18-21°C). Line 'em up in order to keep things tidy.
Breading your patties
Take those cold patties, dust in flour (shake it off), dunk in beaten egg (let it drip for a few seconds), then roll in panko. Press the crumbs on gently so they stick. Lay them out on a tray lined with parchment paper.
Time to fry
Get your oil hot to 350°F (175°C). Drop in two patties at once. Fry each side for about 3-4 minutes till they're a nice brown outside (inside should hit 160°F/71°C). Let them drain on a rack over paper towels. Keep the oil hot between batches.

Sauce Pair-Up Suggestions

Try your Menchi Katsu with classic tonkatsu sauce, a splash of Worcestershire, or homemade tartar sauce. Tartar adds a creamy, tangy pop that works so well with crisp breadcrumb crust and juicy meat.

Lighter Cooking Option

Want something less heavy? Toast your panko first in a dry pan till golden. Then, bake the breaded patties at 400°F (200°C) for 20-25 minutes and flip once in the middle.

Crispy cutlets piled on a plate with shredded cabbage, a bowl of miso soup on the side, and some rice topped with an egg yolk. Save this
Crispy cutlets piled on a plate with shredded cabbage, a bowl of miso soup on the side, and some rice topped with an egg yolk. | emilyscooks.com

Keeping & Warming Up Leftovers

After they cool, stash cutlets in a sealed container in the fridge for up to two days. Reheat in the oven at 350°F (175°C) for 10-12 minutes so the outside stays crunchy. Skip the microwave or you'll end up with soggy crumbs.

Common Questions

→ Why do you mix pork and beef for these patties?

Pork keeps things soft and juicy, while beef packs in the flavor. Teamwork for the best results!

→ What’s the deal with tossing meat balls back and forth in your hands?

That’s to push out extra air bubbles so they don’t fall apart when frying. Plus, the texture gets way better.

→ Can I freeze these ahead of time?

Totally! Cook ’em first, cool completely, then freeze up to a month. When you’re hungry, pop them in a 350°F oven and heat through.

→ Is it really necessary to chill the patties before frying?

Don’t skip this! Chilling hardens the fat so patties hold their shape, and it makes breading easier.

→ What temp should the oil be for frying?

Keep it at 340°F (170°C). That way the outside gets crunchy and the middle cooks just right.

Menchi Katsu

Ground beef and pork patties with a crispy panko coating. They're totally comforting and you get a bunch of delicious sauces to try.

Preparation Time
30 Minutes
Cooking Time
30 Minutes
Overall Time
60 Minutes
Shared By: Emily

Meal Type: Main Courses

Skill Level: Moderate

Cuisine Style: Japanese

Makes: 4 Portions (6)

Special Diet: ~

What You’ll Need

01 items Tonkatsu sauce with a bit of ketchup.
02 items 1 large egg.
03 items 2 tablespoons panko crumbs.
04 items Black pepper, add as much as you like.
05 items About 3 cups of a plain oil for frying.
06 items 1 tablespoon milk.
07 items ½ teaspoon nutmeg powder.
08 items ½ teaspoon kosher salt.
09 items Tartar sauce.
10 items 1½ cups panko breadcrumbs.
11 items ½ cup regular flour.
12 items 2 large eggs, beaten well.
13 items 1 tablespoon olive oil.
14 items Tonkatsu sauce.
15 items Worcestershire sauce.
16 items ½ onion, chopped up really small.
17 items 1 pound ground meat (mostly beef with a little pork).

Steps To Make It

Step 01

Dish out patties while they're warm, pick your favorite sauce.

Step 02

Set fried patties on a rack to drip off any oil.

Step 03

Drop patties in oil and fry about 3 minutes, flip, and do the other side till they're nice and brown.

Step 04

Get your oil hot, around 340°F.

Step 05

Cover each patty in flour, dunk in egg, then roll in panko.

Step 06

Let those patties chill in the fridge for a half hour to one hour.

Step 07

Slap each patty back and forth in your hands to knock air bubbles out.

Step 08

Shape everything into 6 little ovals.

Step 09

Really squeeze and squish the mix till it changes color and starts feeling sticky.

Step 10

Stir the cooled onion with your ground meat, panko, milk, egg, nutmeg, salt, and toss in some black pepper.

Step 11

Fry chopped onion pieces in olive oil until they're a nice brown.

Step 12

Grab your onion and chop it up really fine.

Extra Notes

  1. These crispy Japanese meat cutlets are crunchy outside, juicy on the inside.
  2. You can freeze extras once they've been fried.
  3. Keep the oil hot enough and don't cram too many patties into the pan at once.

Essential Tools

  • You need a big pan or pot for deep frying.
  • Set up a wire rack for draining.
  • Grab a thermometer to check oil temp.
  • Mixing bowls will help you combine everything.
  • Use a fine-mesh skimmer to scoop patties from hot oil.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Contains wheat (flour, breadcrumbs).
  • Has eggs.
  • Dairy's in here (milk).

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 477
  • Fat Content: 27 grams
  • Total Carbs: 25 grams
  • Protein Content: 32 grams