Wagyu Cutlet Croquettes

Cook aromatics: Sauté onion and garlic in butter until soft and fragrant.

Shred cutlets: Chop or shred Wagyu cutlets finely.

Mix filling: In a bowl, combine cutlets, onions, garlic, mashed potatoes or béchamel, salt, pepper, and optional spices. Chill 15–20 minutes so it holds together.

Form croquettes: Shape into small cylinders or balls.

Dredge: Coat each in flour, dip in beaten egg, then roll in breadcrumbs.

Fry: Heat oil to 350°F and fry croquettes 2–3 minutes per side until golden brown. Drain on paper towel.

Serve: Hot, with aioli, chimichurri, or a spicy mustard sauce.