Katsu production refers to the process of making katsu, a popular Japanese dish that typically features breaded and deep-fried meat, such as pork or chicken. The meat is first coated in flour, then dipped in egg, and finally covered with panko breadcrumbs before being fried until golden brown. This method creates a crispy exterior while keeping the inside tender and juicy. In addition to the traditional versions, there are variations like katsu curry, which combines katsu with a flavorful curry sauce, and katsu sandwiches, known as katsu sando. Katsu is often served with shredded cabbage and a tangy sauce, making it a beloved dish in both Japan and around the world.