Crispy Gyukatsu with Slaw & Pickled Veggies
Panko-crusted beef cutlets seared rare, served with fresh shredded cabbage salad and quick-pickled cucumber, tomato, and carrot. A TikTok-friendly take on Japanese gyukatsu that's restaurant-quality but weeknight-fast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced into cutlets
- 1 cup panko breadcrumbs
- 3 cups green cabbage, finely shredded
- 1 medium cucumber, sliced thin
- 1 medium tomato, sliced
- 1 medium carrot, sliced or matchsticked
- 3 tbsp rice vinegar
Instructions
- 1
Toss cucumber, tomato, and carrot slices with 2 tbsp rice vinegar and a pinch of salt. Set aside while you cook.
- 2
Pat beef cutlets dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Spread panko on a plate. Coat each cutlet on both sides, pressing gently so crumbs stick.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear cutlets 90 seconds per side without moving — edges should be golden and crispy, center stays rare.
- 6
Toss shredded cabbage with remaining 1 tbsp rice vinegar and salt. Plate cutlets, cabbage, pickled veggies, and drizzle pan sauce over top.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- shallow plate
- cutting board
- sharp knife
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