Ground pork cutlet (Menchi katsu)

Ingredients

• 650g ground pork
• 1 onion - finely chopped - drain well

- Ingredient A -
• 1 egg
• 30g panko/bread crumbs - soak in 40ml milk
• 1 tsp fine salt
• 1 tbsp curry powder
• 1/2 tsp sugar
• 1 tsp ginger powder
• 1 tsp garlic powder

For the coating
• 1 egg - mix with 2 tbsp milk
• some of plain flour
• some of panko/bread crumbs

For the sauce
• tonkatsu sauce
• worcestershire sauce - mix with mayonnaise
• cabbage - shredded

Instructions

• 1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
• 2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
• 3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
• 4. Transfer to a plate lined with paper towels to drain excess oil.
• 5. Serve hot with shredded cabbage and sauce!

https://atelierlalune.com/2018/09/menchi-katsu-ground-meat-cutlet/

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