Pan-Seared Veal Katsu
A Japanese-style breaded and fried cutlet, made with tender veal and a crispy panko crust.
Ingredients
- ●4 Veal CutletsThinly sliced
- ●1 cup Panko Breadcrumbs
- ●1 Egg
- ●1/2 cup All-purpose Flour
- ●1/2 cup Vegetable Oil
- ●2 tbsp Soy Sauce
- ●1/4 cup Sesame Seeds
- ●4 Green Onions
Instructions
- 1
1. Season the veal cutlets with salt and pepper.
- 2
2. In a shallow dish, mix together the flour, a pinch of salt, and a pinch of pepper.
- 3
3. In a separate dish, beat the egg.
- 4
4. In a third dish, place the panko breadcrumbs.
- 5
5. Dip each veal cutlet in the flour mixture, coating both sides, then in the egg, and finally in the panko breadcrumbs, pressing the crumbs onto the meat to adhere.
- 6
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- 7
7. When the oil is hot, add 2 of the breaded veal cutlets to the skillet.
- 8
8. Cook for 3-4 minutes on each side, or until the veal is cooked through and the breading is golden brown.
- 9
9. Remove the veal from the skillet and place on a paper towel-lined plate to drain any excess oil.
- 10
10. Repeat with the remaining veal cutlets.
- 11
11. Serve the pan-seared veal katsu hot with steamed vegetables and a side of steamed rice.
- 12
12. Garnish with sesame seeds and green onions.