Put the ★ ingredients into a bowl and knead together until sticky.
Divide into 8 patties and slap out the air pockets as if making hamburgers. Don't form the patties too thick.
Coat the patties with flour, dip in egg, and then cover with panko for the coating.
Deep-fry in 170℃ oil until golden brown. At first, have the heat turned to medium, and then at the very end, turn to high to make them extra crispy.
Enjoy with your favorite choice of sauce. They taste great when topped with a warm ketchup, Japanese Worcestershire-style sauce, and butter sauce.
They also taste great if you make them with cheap pork offcuts minced yourself.
They will fry beautifully if you coat them in this batter before covering with the breaded coating. "Crispy & Crunchy Batter for Deep-Frying" Recipe ID: 2458989
Story Behind this Recipe
These mince cutlets are a standard dish for dinner.
If using 100% beef, you don't need to worry if they are under-cooked. But if you use a combination of pork and beef, make sure they are cooked completely. If you're worried, form them into small shapes so that they can cook easier. If you can get your hand on some ground meat that's specifically made for mince cutlets, use it. It tastes better than lean cuts.