Healthy Okra & Carrot Fried Chicken Tender Cutlets

• 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

1. Remove any sinews from the tenders, wrap, and use a wooden spoon to pound, thinning them out.
2. Lightly season with shio-koji and pepper.
3. Cut the carrot into thick matchsticks.
4. Boil the okra and carrot until just slightly tender.
5. If microwaving, 2 minutes at 700 W.
6. Wrap the okra and carrot inside the flattened chicken tenders.
7. Apply mayonnaise to the outside surface of the chicken tender wraps, coat in panko, and cook in a oven at 1200W for 15 minutes.
8. As long as the center cooks through, it's complete.
9. Here's a cross-cut view of a finished chicken tender wrap.
10. Make the salsa sauce by combining tomato sauce, lemon juice, and tabasco sauce in your preferred amounts.
11. Serve together with the cutlets.

chicken tenders, carrot, koji, pepper, mayonnaise, tomato sauce, lemon, tabasco sauce

Taken from cookpad.com/us/recipes/145872-healthy-okra-carrot-fried-chicken-tender-cutlets (may not work)