- Put your thinly sliced carrot, cabbage and white onion into a large bowl, and season with salt, pepper, apple cider vinegar, lemon, mustard and sesame oil.
- Pound your cutlets to your desired thickness and season with salt and pepper.
- Set aside a bowl with rice flour, a bowl with a beaten egg, and a bowl with panko. Coat each cutlet in flour, followed by egg and then panko.
- Fry in 350°F oil for 3-4 min, or until golden and crispy on all sides.
- Serve on bed of salad and pour takumi to coat.
Recipe created in partnership with Jona Won at @hungry_jona.
