Crispy & Juicy Beef Cutlet (Beef Katsu)
A Hearty Main Dish: Delicious Homemade Beef Cutlets
Experience the ultimate crispy exterior and tender, juicy interior with these perfectly fried beef cutlets. This recipe breaks down how to achieve that golden-brown crunch at home, making it a delightful main course.
Main Ingredients- Thinly sliced beef (for cutlets or bulgogi, approx. 7 slices)
- 2 fresh eggs
- All-purpose flour, as needed
- Panko breadcrumbs, as needed
- Dried parsley flakes, 1/2 tsp (adjust to taste)
- Dried basil flakes, 1/4 tsp (adjust to taste)
Seasoning- Salt, to taste
- Black pepper, to taste
- Ginger powder, a pinch (optional, for odor removal)
- Salt, to taste
- Black pepper, to taste
- Ginger powder, a pinch (optional, for odor removal)
Cooking Instructions
Step 1
Prepare 7 thinly sliced pieces of beef for your cutlets. Gently pat them dry with paper towels to remove excess moisture. Evenly season both sides with salt, black pepper, and a pinch of ginger powder to help eliminate any gamey odors. Let the beef marinate for about 5 minutes to allow the flavors to penetrate.
Step 2
In a shallow dish or bowl, place a generous amount of panko breadcrumbs. Mix in the dried parsley flakes and basil flakes. These herbs will add a wonderful aroma and depth of flavor to your beef cutlets. Feel free to add other dried herbs you enjoy.
Step 3
In a separate bowl, whisk the 2 eggs until well combined to create an egg wash. Now, it’s time to bread the beef. Take one slice of the seasoned beef and lightly coat it with flour on both sides, ensuring an even layer. Gently shake off any excess flour. Immediately dip the floured beef into the egg wash, making sure it’s fully coated.
Step 4
Carefully transfer the egg-washed beef to the prepared panko breadcrumb mixture. Press down gently with your hands to ensure the breadcrumbs adhere well and form a thick, even coating all over the beef. A good breadcrumb coating is key to achieving that satisfying crunch.
Step 5
Heat a generous amount of cooking oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a few breadcrumbs in; they should sizzle and float to the surface immediately. Carefully place the breaded beef cutlets into the hot oil, then reduce the heat to medium. Fry each side until it turns a beautiful golden brown.
Step 6
Allow the cutlets to fry for about 2-3 minutes per side. You can gently press down on them with a spatula or tongs to check if the coating has set firmly. Once they achieve a lovely golden-brown hue, flip them over to cook the other side to the same color. Be careful not to overheat the oil, as this can burn the exterior before the inside is cooked.
Step 7
Once perfectly golden and crispy, remove the beef cutlets from the pan and place them on a plate lined with paper towels. This step is crucial for draining excess oil and maintaining the cutlet’s crispiness. Serve them immediately while they are hot and enjoy the delightful contrast between the crispy coating and the tender, juicy beef inside. They are delicious on their own or served with your favorite dipping sauce, like tonkatsu sauce or tartar sauce.
