Menchi katsu

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Menchi katsu (メンチカツ, Menchi katsu^?) is a Japanese portmanteau of menchi and katsu, which are respectively the corruptions of mince and cutlet. In the Japanese cuisinary context, the menchi is ground meat, usually beef or pork. Katsu is any meat coated with flour, egg, and breadcrumb and then deep fried.

The ground meat is mixed with chopped onion, salt, and pepper. It is then made into what's essentially hamburger patties. Apply flour on both sides of these patties, coat with beaten eggs, and then coat further with breadcrumbs. Deep fry until done. Eat with sauce and sliced cabbage.

The corruption from mince to menchi is purely phonological.

Katsu refers to the general cooking method of deep frying meat that's encased in breadcrumb. It is the result of adopting the Western cutlet using Japanese tempura style cooking methods. Katsu by itself usually refers to tonkatsu, which is katsu made with pork cutlets.