Simple Way to Prepare Speedy Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage

Hey everyone, I hope you are 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. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Menchi-Katsu (Fried Ground Meat Cutlets) with Lots of Cabbage is something which I have loved my whole life.

To begin with this recipe, we have to first 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 it.

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. Make ready 300 grams Cabbage
3. Prepare 1/2 Onions
4. Make ready 1 ♦ Egg
5. Take 66 ml ♦ Panko
6. Take 2 tbsp ♦ Milk
7. Get 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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