The secret to perfect ground meat cutlets lies in the right ingredients. The base is, of course, high-quality minced meat—preferably a beef and pork mix—which provides the ideal texture and taste.

This week we focus on shallow-frying using a pan to make “bifu katsu” (breaded beef cutlet), which has an enticing golden coating. The dish, a take on Italian fried veal culet and olive oil ...

First off, the palindromic name of the vendor, Gyukatsu Kyoto Katsugyu is made up of the word gyu for cattle or beef and katsu which can mean both “cutlet” and the verb “to win” so the business’s name ...

Learn how to make mouth-watering beef katsu—beef fried with tempura flour and panko breadcrumbs—using Chef Rika's recipe. And afterwards, try matcha ice cream. 1. Pound and tenderize the beef.