Japanese Lamb Katsu

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon low sodium soy sauce
• 1 tablespoon mirin or 1 tablespoon sake
• 1 tablespoon worcestershire sauce
• 3 -4 tablespoons ketchup (i used 4 t because i like the sauce sweeter. you decide how you like it!)
• 1/2 teaspoon hot mustard
• 4 lamb cutlets, about 1 1/2 pound in total (no bone)
• 1 egg
• 3 -4 tablespoons flour
• 1 cup panko breadcrumbs
• kosher salt & freshly ground black pepper, to taste
• 1/4 cup corn or 1/4 cup peanut oil
• steamed rice, opt., for serving

Recipe

• 1 make the dipping sauce:.
• 2 stir together 1 t. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. set aside.
• 3 prep the lamb:.
• 4 place the lamb cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. in a shallow bowl, lightly beat the egg. spread the flour and panko on 2 separate plates. season the flour with the salt and pepper. also, season the lamb cutlets with salt on both sides. then dip the lamb first into the flour, then the egg and last the panko (coating both sides). press the panko into the lamb so it stays put.
• 5 panfry the lamb:.
• 6 heat a large nonstick skillet over medium-high heat until just hot and then add the oil. add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook lamb) - this should take approximately 5 minutes on each side.
• 7 tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
• 8 serve with the dipping sauce and rice.