Japanese KATSU (Cutlets)

Name: Japanese KATSU (Cutlets)
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 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; To Taste Salt; To Taste Black Peppercorns: Freshly Cracked; 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; as required Cooking Oil: Any Neutral Veg. Oil/Sesame Oil/Canola/Olive Oil- For Deep Frying the Cutlets; as required Tonkatsu Dip/Sauce Recipe Link has been attached down below for your perusal & future reference

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

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.

However, I didn’t go by the Pork Bones one ☝️ since I don’t eat that instead prepared my own especial non-veg version of it with just 4 simple basic ingredients- The Pork Bones replacement in the very sauce/dip has been substituted with the Fish Sauce & the Worcestershire Sauce along with 2 more commonplace ones-
Reason being, instead of any meats or sea-fishes, I’ve used the Basa Fish Fillets for these Cutlets.

Do consider giving it a try yourselves, you’ll get to learn more about it as the taste & flavours of the same is just outstandingly delectable !!!

The Tonkatsu Dip/Sauce recipe link I’m attaching herewith as I’ve prepared 3 different palates out of it

#thc
#thcweek7
#Cutlet
#cooksnapchallenge

Do consider giving it a try yourselves, you’ll get to learn more about it as the taste & flavours of the same is just outstandingly delectable !!!

The Tonkatsu Dip/Sauce recipe link I’m attaching herewith as I’ve prepared 3 different palates out of it

#thc
#thcweek7
#Cutlet
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Do consider giving it a try yourselves, you’ll get to learn more about it as the taste & flavours of the same is just outstandingly delectable !!!

The Tonkatsu Dip/Sauce recipe link I’m attaching herewith as I’ve prepared 3 different palates out of it

#thc
#thcweek7
#Cutlet
#cooksnapchallenge

Do consider giving it a try yourselves, you’ll get to learn more about it as the taste & flavours of the same is just outstandingly delectable !!!

The Tonkatsu Dip/Sauce recipe link I’m attaching herewith as I’ve prepared 3 different palates out of it

#thc
#thcweek7
#Cutlet
#cooksnapchallenge

Saved

Ingredients

8-10 mins. Prep

2 servings

2 CupsFor the Coatings: Panko Bread Crumbs: (Japanese Katsu Bread Crumbs)
1-2Eggs: Well Whisked
1-1.5 CupsAll purpose flour/Maida
To Taste Salt
To Taste Black Peppercorns: Freshly Cracked
250 gmsFor the Meat/Fish Marinations: Boneless Chicken/Beef/Pork/Fish/Sea-Fish Slices-(2-3 Slices of about 1/2” thickness)
1 tspSalt
1 tspBlack Peppercorns: Freshly Cracked
1 tbspFresh Lemon Juice
as required Cooking Oil: Any Neutral Veg. Oil/Sesame Oil/Canola/Olive Oil- For Deep Frying the Cutlets
as required Tonkatsu Dip/Sauce Recipe Link has been attached down below for your perusal & future reference
Japanese TONKATSU Dip/Sauce

Saved

Steps

8-10 mins. Prep

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

Japanese TONKATSU Dip/Sauce
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
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
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
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

Linked Recipes

Japanese TONKATSU Dip/Sauce

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on December 23, 2021 16:58

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻