Crispy, golden-brown, and juicy Japanese katsu at home.
. So long as it's got good striations of fat and a mix of light and dark meat, it'll work out fine.
I tested it out, cooking two cutlets side by side, one with the standard flour/egg/bread crumb treatment and the other with just egg and bread crumbs. Here's what they looked like:You can plainly see that the flour does indeed help create a more even coating, which in turn leads to more even browning. If you've ever tried to paint a wall without first laying on a coat of primer, you're familiar with the patchy effect seen in the cutlet on the right.
Many recipes recommend flipping only once during cooking, but I found that flipping multiple times actually resulted in more evenly browned cutlets. The key is to let them cook on the first side until the breading is set enough that you can flip without scraping it off. About a minute and a half is good. Then cook on the second side for another minute and a half, and spend the remaining time flipping the cutlets frequently until they're perfectly golden brown.
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