Wagyu Katsu Recipe

Ingredients (for 2 people)

• Japanese Wagyu (STRIPLOIN or Filet Mignon Steak Cut): 250g (8.8 oz)
• Salt & pepper: To taste
• Egg: 1
• Breadcrumbs: To taste

How to cook Wagyu Katsu

1. Cut meat into two 2.5 – 3.0cm (1.0 – 1.2 inch) thick
2. Season with salt and pepper
3. Dredge the meat in flour, remove excessive flour
4. Dip the meat in stirred egg and coat in breadcrumbs
5. Heat the oil in a pan to 170 °C (338 °F) and deep fry the cutlets for 2 minutes. Be sure to turn over the cutlets once.