Katsu

Katsu, meaning cutlet, is a Japanese term for a technique in which meat or seafood is pounded thin, breaded, then fried in hot oil. There is little difference between katsu and similar breaded and fried cutlets, but katsu is always made with panko breadcrumbs (along with flour and beaten eggs) and it should be served with the thick and tangy katsu sauce on the side.

The technique dates back to the Meiji era when the Emperor encouraged Western influences, so pork and deep-frying were introduced to Japanese cuisine. Nowadays, the variations include meat, seafood, and vegetables such as pork, ground beef, chicken, beef steak, salmon, and even cheese and potatoes in modern versions.