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1
Sauté the diced onion in a little oil over medium heat until fully softened and translucent. Spread on a plate and allow to cool completely before incorporating into the meat.
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2
Combine the ground beef, ground pork, cooled sautéed onion, Worcestershire sauce, salt, pepper, and nutmeg in a bowl. Work the mixture firmly until cohesive. Divide into four equal portions and shape each into a compact oval or round patty of even thickness. Refrigerate on a tray for 30 minutes; the patties should feel firm and hold their edge cleanly when pressed.
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3
Set up three shallow dishes: plain flour, beaten egg, and panko. Dust each chilled patty in flour — shaking off any excess — then pass through egg wash, then press firmly into the panko on all sides. The coating must be even and fully adherent, with no bare patches showing through.
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4
This is where the dish lives or dies: heat the frying oil to 170–180°C and maintain it there throughout. Lower the patties in gently and fry in batches without crowding. At the correct temperature the crust sets before the interior pressure builds; the oil should bubble steadily and evenly around the cutlet without violent spatter. An oil too hot will rupture the crust and expel the juices before the meat has set.
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5
Fry each patty, turning once, until the exterior is a deep, even golden brown and the crust is dry to the ear — the bubbling will subside noticeably as surface moisture is driven off and the interior reaches temperature. Remove and drain upright on a rack.
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6
Serve immediately with tonkatsu sauce at the table. The cut surface of the patty should reveal a juicy, just-cooked interior — moist but not pink at the centre.