Pan-Seared Veal Kushikatsu
A Japanese-inspired dish featuring crispy veal cutlets, deep-fried to perfection. Pair it with a side of tangy dipping sauce for a delightful culinary experience.
Ingredients
- ●4 Veal CutletsThinly sliced veal breast
- ●1 cup Panko BreadcrumbsJapanese-style breadcrumbs
- ●1 cup All-purpose FlourFor dredging
- ●1 EggBeaten for egg wash
- ●1 cup Vegetable OilFor deep-frying
- ●2 tbsp Soy SauceFor dipping sauce
- ●1 tbsp Rice VinegarFor dipping sauce
- ●1/2 cup Grated DaikonFor garnish
Instructions
- 1
1. In a shallow dish, mix together flour, a pinch of salt, and a few grinds of black pepper.
- 2
2. In a separate dish, beat the egg for the egg wash.
- 3
3. In a third dish, place the Panko breadcrumbs.
- 4
4. Dredge the veal cutlets in the flour mixture, shaking off excess.
- 5
5. Dip the floured veal cutlets in the egg wash, coating completely.
- 6
6. Roll the egg-coated veal cutlets in the Panko breadcrumbs, pressing gently to adhere.
- 7
7. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- 8
8. Fry the breaded veal cutlets in batches until golden brown and crispy, about 3-4 minutes per side.
- 9
9. Using a slotted spoon, remove the fried veal cutlets from the oil and place on a paper towel-lined plate to drain excess oil.
- 10
10. Serve the pan-seared veal kushikatsu hot with a side of tangy dipping sauce made by mixing soy sauce and rice vinegar in a small bowl.