How to Make Ultimate Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, menchi-katsu (fried ground meat cutlets) with lots of cabbage. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have menchi-katsu (fried ground meat cutlets) with lots of cabbage using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage:

1. Make ready 400 grams Ground meat (mixed beef and pork)
2. Take 300 grams Cabbage
3. Make ready 1/2 Onions
4. Get 1 ♦ Egg
5. Prepare 66 ml ♦ Panko
6. Take 2 tbsp ♦ Milk
7. Take 1 ♦ Seasoned salt + coarsely ground black pepper

Instructions to make Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage:

1. Finely shop the cabbage and onion. (Use a food processor for this to save time.)
2. Cover the onion loosely with plastic wrap, microwave for 2 minutes and leave to cool.
3. When the onion has cooled down, combine the ground meat, cabbage, onion and the ♦ ingredients and mix together well.
4. Divide the mixture into 8 portions, and form into flat patties.
5. Coat the patties in flour, beaten egg and panko in that order (not listed).
6. Deep fry the patties in 170°C oil for about 5 minutes.
7. Drain the cutlets well for about a minute after taking them out of the oil. (The cutlets will continue cooking with residual heat as they drain.)
8. Serve with vegetables on the side. I recommend eating them with tonkatsu sauce.

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