Honey Vingear Miso Chicken Cutlets

• 1 1/2 Honey Vinegar Miso Chicken Breasts
• 1 Flour
• 400 ml Panko
• 1 Frying oil
• 100 grams Shredded cabbage
• 1 if you have some Parsley
• 1 Minced sesame or ra-yu
• 2 Beaten egg
• 4 tbsp Flour

1. Cut the Honey Vinegar Miso Chicken Breasts into 3 cm cubes and get rid of the miso (save it for the sauce).
2. Mix together the A ingredients.
3. Apply flour, the A ingredients, and the panko in that order for the breading.
4. Add 2 cm of oil to a frying pan and heat to 170 C. Add Step 2, and fry on high-medium heat for 3-4 minutes.
5. Add some shredded cabbage and parsley to a plate and top with Step 3.
6. Top with the leftover miso from Step 1, and chopped sesame or ra-yu if desired.

honey, flour, oil, cabbage, parsley, sesame, egg, flour

Taken from cookpad.com/us/recipes/151498-honey-vingear-miso-chicken-cutlets (may not work)