Maisen Katsu – Mesa, Arizona
Humanity has long had an fondness for breaded meats. As far back as the 12th Century, breaded meat cuts appear in Milanese archives. Recipes bespeak of medieval innovations in coating meat to “seal in juices or mimic gilded dishes.” By the 19th Century, Austrian and Italian kitchens–utilizing flour, eggs, and white breadcrumbs before frying in butter or lard-began propagating techniques and ingredients. Among the foundational breaded dishes were Austrian Wiener Schnitzel. Today, whether it’s German schnitzel, Mexican milanesa, or Italian parmigiana, many of the world’s culinary traditions incorporate a dish made of thinly cut meat that is breaded and then…
