Trim and excess fat from pork cutlets. Pound pork to an even thickness between pieces of plastic wrap
Brine pork in miran, rice vinegar and salt for 2 hours
Preheat oven to 300 F. (Cauli Crunch breading browns faster than normal
breading so we reduce the temperature and increase the cook time.)
Make Wasabi Lime Mayo: Combine vegan mayo, wasabi paste, lime zest, lime
juice, salt and black sesame seeds.
Set-up a breading station. In 3 separate shallow bowls set-up seasoned
cornstarch, egg wash, and Cauli Crunch.
Remove the pieces from the brine, dredging each piece in cornstarch, then egg
wash and finally breading and pressing down for a thorough coating on all sides.
Place coated pieces on a greased cookie sheet.
Lightly spray or brush the top of each piece with avocado spray so that the
breading is slightly moist.
Bake 50-65 minutes until crispy or internal temperature reaches 170 degrees or
in airfryer set to 290 F for 14-16 minutes.
Finish with a squeeze of lime and serve immediately with Wasabi Lime Aioli