Form the meat into 6-8 bite-sized flat balls as if making onigiri rice balls. Season with salt and pepper.
Combine the flour and water in a dish and gently dip in the meat without breaking its shape. Lightly coat with panko.
Pour in just enough oil to cover the bottom of a frying pan and add the cutlets. Don't touch them in the beginning so that they don't fall apart.
Once they harden, turn them over 2-3 times until each side is golden brown.
Story Behind this Recipe
I made this recipe so that I could feed my hungry son, who loves mille-feuille style cutlets, lots of freshly cooked cutlets without making him wait. I got the idea for the coating from the curry bread at the bakery where I work part-time.
The coating is a simple 2-step process of flour dissolved in water and panko. You don't need to take a shortcut. You can dip them the usual way in flour, beaten egg, and bread crumbs if you want! If you're going to cut them, they will fall apart when freshly fried, so wait about 5 minutes.