How to Fry Cutlets

Here's an overview of how to fry cutlets the right way to enjoy delicious, flavorful Japanese Wagyu, prepared and seared to perfection:

[Preparation]

1. Cut the meat less than 0.8 inch thick. This is the easiest and simplest way to start!
2. After defrosting (see Defrosting Method), bring the refrigerated cut out to room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled.
3. Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning.

[Let’s Start Cooking]

Step 1

Coat the meat in flour → Egg wash → Bread crumbs

Step 2

Put oil up to the level to cover the meat in skillet

Step 3

This is the most important tip to fry meat: The oil temperature should be 356-392℉ (180-200℃). Fry for only 50-60 seconds on both sides. If fry longer, you will lose medium rare.