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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 4 Chicken tenders
- 4 Okra
- 1 Carrot
- 1 tbsp Shio-koji (salt fermented rice malt)
- 1 dash Pepper
- 1 Mayonnaise
- 1 Panko
- 1 Tomato sauce
- 1 Pokka Lemon (lemon juice concentrate)
- 1 Tabasco sauce
Method
- Remove any sinews from the tenders, wrap, and use a wooden spoon to pound, thinning them out.
- Lightly season with shio-koji and pepper.
- Cut the carrot into thick matchsticks.
- Boil the okra and carrot until just slightly tender.
- If microwaving, 2 minutes at 700 W.
- Wrap the okra and carrot inside the flattened chicken tenders.
- Apply mayonnaise to the outside surface of the chicken tender wraps, coat in panko, and cook in a oven at 1200W for 15 minutes.
- As long as the center cooks through, it's complete.
- Here's a cross-cut view of a finished chicken tender wrap.
- Make the salsa sauce by combining tomato sauce, lemon juice, and tabasco sauce in your preferred amounts.
- Serve together with the cutlets.
