This dish is simple to make! Many cultures have their version of a fried breaded cutlet. This is the Japanese version.
Sprinkle the uncooked cutlets generously with salt and pepper.
Coat the cutlet in flour. Flour prevents moisture from escaping which prevents the breading from falling off.
After the flour dredging, dip it in the egg mixture. The egg mixture allows the panko to stick.
Coat it in the panko batter.
Deep fry in oil that is heated to 350 F. Either canola or vegetable should work fine. We use neutral oils like them because we don't want the flavor to be affected. Oils like olive oil also has a low smoke point which means it will overheat.
Cook until golden brown. Once done, remove it from the oil and sprinkle it with salt. Serve with rice, of course. :)
0 servings