Menchi-katsu
Preparation. The ground meat is mixed with chopped onion, salt, and pepper, and made into patties. Flour is applied on both sides of these patties. They are coated with beaten eggs, further coated with bread crumbs, and deep fried until golden brown. The bread crumbs, called "panko", are specially dehydrated and have a coarser texture than other bread crumbs. "Katsu" are usually served with Japanese Worcestershire sauce or "tonkatsu" sauce (a variant of Worcestershire thickened with fruit and vegetable purees) and sliced cabbage. Etymology. "Menchi" and "katsu" are phonologically modified versions of the words "mince" and "cutlet". "Katsu  may refer to any deep-fried meat cutlet coated with flour, egg, and bread crumbs. It is an example of yōshoku", or foods adapted from western cuisine. "Katsu" by itself usually refers to "tonkatsu", which is made with pork cutlets. While "menchi-katsu" is used prevalently in eastern Japan, in western Japan it is more commonly called .