Ham Katsu (Deep-fried Panko Breaded Ham)

Method10 steps · about 22 min

1. 1

   Step 1: Stack the eight thin ham slices in pairs to make four double-layer rounds.

   Uses 8 thin slices ready-to-eat cooked ham, about 80 g total

2. 2

   Step 2: Season both sides of the four ham rounds with the 2 pinches pepper.

   Uses Four double-layer ham rounds · 2 pinches pepper

3. 3

   Step 3: Put the flour (2 tbsp) and panko into separate shallow dishes. Beat the egg (1) in a third dish. Prepare the shredded cabbage, julienned cucumber and mini tomatoes for the two serving plates.

   Uses 2 tbsp flour · 1 egg · 1⅓ cups panko breadcrumbs · Shredded cabbage, for serving · Julienned cucumber, for serving · Mini tomatoes, for serving

4. 4

   Step 4: Coat each seasoned ham round with flour and shake off excess. Dip it thoroughly in the beaten egg, then press panko over both sides. Repeat for all four rounds. Discard unused coating supplies after dipping the ham.

   Uses Four seasoned ham rounds · Flour, beaten egg and panko coating dishes; adhering amounts vary

5. 5

   Step 5: Pour oil into a frying pan or shallow saucepan to a depth of 2–2.5 cm and heat it to 170–180°C / 338–356°F.

   Uses Oil for deep-frying, enough for a 2–2.5 cm depth

6. 6

   Step 6: Lower an uncrowded batch of breaded ham rounds into the hot oil without overlapping. Fry for 1–1½ minutes after adding them.

   Fry first side · 2 minUses Breaded ham rounds for this batch · Hot frying oil

7. 7

   Step 7: Turn the ham cutlets and fry for about 1 more minute, until both surfaces are golden brown and the egg coating is cooked through.

   Fry second side · 1 minUses Ham cutlets fried on their first side

8. 8

   Step 8: Lift the golden cutlets onto a rack or paper-lined tray to drain. Skim loose crumbs from the oil, return it to 170–180°C and repeat both frying stages for any remaining breaded rounds until all four are cooked.

   Uses Cooked cutlets from this batch · Any remaining breaded rounds

9. 9

   Step 9: Cut each of the four drained cutlets in half, making eight semicircles.

   Uses All four cooked and drained ham cutlets

10. 10

    Step 10: Arrange the prepared cabbage, cucumber and mini tomatoes on two plates. Add four ham-cutlet semicircles to each plate. Serve with a little prepared karashi mustard and tonkatsu sauce if wanted.

    Uses Eight ham-cutlet halves · Prepared serving vegetables · Ready karashi mustard, optional for serving · Tonkatsu sauce, optional for serving