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beef cutlet

Gyukatsu recipe (fried beef cutlet)

Gyu means beef in Japanese, and katsu means cutlet. If you've heard of tonkatsu (pork cutlet), gyukatsu is the sister dish using beef instead of pork. It has been increasingly popular in both Japan and overseas in recent years. 
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Prep Time:10 minutes
Cook Time:5 minutes
Resting time:5 minutes
Total Time:18 minutes
Course: bento, Main Course, Side Dish
Cuisine: Japanese
Keyword: beef cutlet, gyukatsu, gyukatsu motomura, gyukatsu recipe, katsu
Servings: 2 people

Equipment

  • 1 frying pan
  • tong or chopsticks for frying

Ingredients

Beef cutlet

  • 1 lb beef of choice (ribeye, wagyu, sirloin, flank) half inch in thickness
  • salt and pepper
  • 1 tbsp flour
  • 1 egg
  • 5 tbsp panko bread crumbs
  • 3 cups neutral flavor oil (ie canola or vegetable oil)

Sauce options

  • tonkatsu sauce
  • soy sauce and wasabi
  • Salt

Instructions

  • Leave beef out about 20-30 minutes before using
  • Salt and pepper beef
    Season beef
  • Coat the beef evenly with flour on both sides. I use a small sieve to pass the flour through for an even coating. You can also put flour on a plate and press the beef into the flour to coat all sides. Make sure to pat off the extra flour. 
    coat beef with flour
  • Whisk egg
  • Coat the egg evenly on the beef on both sides. I poured the egg on top of the meat and spread it evenly. If you use a big bowl or plate, you can also dunk the beef into the whisked egg instead. Make sure to coat all sides of the meat in egg.
    coat beef in egg
  • On a plate, evenly spread out panko bread crumbs
    panko bread crumbs
  • Place beef onto the panko and press firmly so the bread crumbs stick
    press panko on beef
  • Flip the beef over and do the same to the other side. Make sure to coat the meat on all sides in panko
  • Gently pat off any excess panko
  • Put oil in frying pan. I am shallow frying in a smaller pan. If you are using larger pan, you may need more oil
    oil in pan
  • Heat pan on high for a few minutes until oil is hot. To test oil temperature, sprinkle in a panko crumb to see if it immediately floats and sizzles in the oil
    hot oil
  • Fry one side of the beef for about 2 minutes
    Fry beef cutlet
  • Flip and cook for another 1-2 minute or until golden brown
    flip katsu
  • Cooking time will depend on the thickness of your beef and how well you like your steak to be. I like mine medium rare and my beef is a thin piece of meat. You can use a thermometer for a more accurate doneness, or you can cut into the steak to check. If you are using a thicker cut of meat, consider adjusting the temperature to medium-high.
  • Remove beef from oil and let it rest for 5 minutes
    remove katsu from heat
  • Cut into strips
    cut katsu
  • Serve while hot and enjoy!
    gyukatsu