This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Menchi-katsu" – news ·newspapers ·books ·scholar ·JSTOR(February 2013) (Learn how and when to remove this message)

Menchi-katsu

Place of origin	Japan
Main ingredients	Meat,panko
Media:Menchi-katsu

Menchi-katsu (メンチカツ) is a Japanesebreaded and deep-fried ground meat patty: a fried meat cake.^[1] The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensivebento andteishoku. Menchi-katsu is also used as a sandwich filling.

The ground meat is mixed with chopped onion, salt, and pepper, and made into patties. Flour is applied on both sides of these patties. They are coated with beaten eggs, further coated with bread crumbs, and deep fried until golden brown. The bread crumbs, calledpanko, are specially dehydrated and have a coarser texture than other bread crumbs.Katsu are usually served with JapaneseWorcestershire sauce ortonkatsu sauce (a variant of Worcestershire thickened with fruit and vegetable purees) and sliced cabbage.

Menchi andkatsu are phonologically modified versions of the words "mince" and "cutlet".Katsu may refer to any deep-fried meat cutlet coated with flour, egg, and bread crumbs. It is an example ofyōshoku, or foods adapted from western cuisine.Katsu by itself usually refers totonkatsu, which is made with pork cutlets.

Whilemenchi-katsu is used prevalently in eastern Japan, in western Japan it is more commonly calledminchi-katsu (ミンチカツ).

• Kofta
• List of deep fried foods

• Breaded cutlets
• Deep fried foods of Japan
• Ground meat
• Japanese fusion cuisine

• Articles with short description
• Short description matches Wikidata
• Articles needing additional references from February 2013
• All articles needing additional references
• Articles containing Japanese-language text