Katsu-style fried cutlets

Cutlets and meatballs

Many cuisines have a version of a breaded fried cutlet; the Japanese take, called katsu, is pretty terrific. It’s considered an east-meets-west Japanese comfort food, usually made with pork (tonkatsu), sometimes chicken, that has been pounded thin, dredged in four, then beaten egg, then finally panko breadcrumbs before being fried. Because it's so easy to make at home—and comes together so quickly—I've found it makes a great weeknight dish, served with white rice and shredded cabbage. It's also super easy to mix up: Try serving is as a sandwich, using different types of protein, or mixing different seasonings into the bread crumbs or dredging liquid. For a lovely tangy version, skip the beaten eggs and use a ranch dressing for the liquid part of the dredging process. Mix together 2 tablespoons <a href="http://f52.co/2ouISp2">Hidden Valley Ranch Seasoning Mix</a> with 1/2 cup whole milk and 1/2 cup mayonnaise in a shallow bowl. Dip the cutlets into that dressing in between the flour and the panko steps.

Oct. 1, 2021, 11:49 a.m.