Crispy Rare Beef Cutlet — Gyukatsu

Ingredients

• 2 pieces (6 oz each) beef sirloin steak, 1-inch thick
• ½ cup panko breadcrumbs
• ¼ cup all-purpose flour
• 1 large egg
• ½ cup tonkatsu sauce (bottled)
• 3 tbsp neutral cooking oil
• 1 pinch salt and black pepper

Instructions

1. 1

   Pat beef dry with paper towels. Place each steak between plastic wrap and pound to 0.5-inch thickness using a meat mallet.

2. 2

   Season both sides generously with salt and pepper. Set up three shallow bowls: flour in one, beaten egg in another, panko in the third.

3. 3

   Coat each steak in flour, shaking off excess, then dip into egg, then press firmly into panko until fully crusted on both sides.

4. 4

   Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds. Oil should flick and sizzle when a panko crumb hits it.

5. 5

   Sear breaded beef 90 seconds per side without moving — crust should be deep golden and crispy. Center will stay rare to medium-rare.

6. 6

   Transfer to a cutting board and rest 2 minutes. Slice against the grain into 0.5-inch strips. Serve with tonkatsu sauce for dipping.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• meat mallet
• three shallow bowls
• paper towels
• cutting board
• sharp knife
• plastic wrap

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