When I cook Crumbed Cutlets, I usually coat the meat with Flour, Egg, then Breadcrumbs. This method is different. It uses a batter. Beef and Pork are popular meat for this dish, but Lamb would be good, too. I always add some vegetables, but I should select Vegetables that can be cooked very quickly or can be eaten undercooked. Because cooking time is short, hard and bitter Onion, for example, would remain hard and bitter.


4 Servings


500g Beef, Lamb OR Pork *cut into 2-3cm pieces
Salt & Pepper
Additional Vegetable *e.g. Capsicum, seasonal sweet Onion, Okra, thick Spring Onion, Mushrooms, etc.
*Note: Cooking time is short. I recommend to use Vegetables that can be cooked very quickly OR can be eaten undercooked.
Breadcrumbs *fine type recommended
Oil for frying
‘Tonkatsu’ Sauce OR Sauce of your choice

1/2 cup Plain Flour
1 pinch Salt
1 Egg
1/4 cup Water
1/4 cup Milk

  1. Cut Meat and Vegetables into similar bite-size pieces. Thread them onto skewers. Lightly season with Salt & Pepper.
  2. To make batter, mix all ingredients until smooth.
  3. Heat Oil to 170 to 180℃. Dip a skewer in the batter (OR cover with the batter using a spoon), and drain excess batter. Then coat with Breadcrumbs. Fry until cooked through and golden, and place on a rack and drain the oil. I recommend to cook only a few skewers at a time.
  4. Enjoy with ‘Tonkatsu’ Sauce OR your favourite sauces.
  5. *Note: You can make Vegetable only skewers or Seafood skewers, and cook them in the same way.