Here's an overview of how to fry cutlets the right way to enjoy delicious, flavorful Japanese Wagyu, prepared and seared to perfection:
- Cut the meat less than 0.8 inch thick. This is the easiest and simplest way to start!
- 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.
- 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]
Coat the meat in flour → Egg wash → Bread crumbs
Put oil up to the level to cover the meat in skillet
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.