Ingredients:

  • 1 lb beef sirloin or tenderloin, sliced into 1-inch thick cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
  • 1/4 cup tonkatsu sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Chopped green onions
  • Shredded cabbage or mixed greens

Instructions:

  1. Tenderize the beef cutlets using a meat mallet until about 1/2 inch thick and season with salt and pepper on both sides.
  2. In one shallow bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.
  3. Dredge each cutlet in flour, shaking off excess; dip into the beaten eggs, allowing excess to drip off; coat with panko breadcrumbs.
  4. Place the breaded cutlets on a plate and chill in the refrigerator for at least 30 minutes.
  5. Combine tonkatsu sauce, soy sauce, rice vinegar, and sugar in a bowl; mix well.
  6. Heat vegetable oil (1/2 inch deep) in a skillet over medium-high heat; fry the cutlets until golden brown (about 3-4 minutes per side).
  7. Transfer to paper towels to drain excess oil and slice the gyukatsu into strips.
  8. Serve with dipping sauce, garnished with chopped green onions and cabbage.