Healthy Okra & Carrot Fried Chicken Tender Cutlets

Healthy Okra & Carrot Fried Chicken Tender Cutlets

This is a healthy fried cutlet that isn't fried. The shio-koji makes the chicken meat soft and brings out the delicious flavor.

Ingredients: 2 servings

Chicken tenders
To taste
Shio-koji (salt fermented rice malt)
1 tablespoon
A small amount
To taste
As needed
Salsa sauce
Tomato sauce (Recipe ID: 1677137)
To taste
Pokka Lemon (lemon juice concentrate)
To taste
Tabasco sauce
To taste


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

Story Behind this Recipe

Lately I've been into healthy recipes.