Prepararemos primero la salsa, mediremos el aceite de oliva, el vinagre. y la miel de romero, añadir una cucharadita de wasabi y unas aceitunas sin hueso, pasarlo por la batidora y remover hasta que se disuelva la miel y se vea homogéneo. Reservar.
Cascaremos los huevos y separaremos las claras de las yemas, estas ultimas las guardaremos para otras recetas, batiremos, las claras con un poco de sal y las pondremos en un plato.
Haremos la mezcla del rebozo, mezclando las migas de pan usamos de trigo y maíz, (el original era miga de pan de arroz pero es mas difícil de encontrar), el atún en polvo, las algas, una cucharadita de pimentón (puede ponerse dulce o picante o mezcla), la cúrcuma en polvo, sal y pimienta de Sichuan, y lo molemos semi grueso, NO EN POLVO, se necesita que se vea.
Pasamos la “cabeza” de las chuletillas, por harina (para que se adhiera la clara), después por la clara de huevo batida y por ultimo por la mezcla de rebozo.
Las freímos en una sarten a fuego moderado , para que se hagan bien sin quemarse, las sacamos cuando estén doradas y se ponen en una bandeja con papel de cocina absorbente, para quitar el exceso de grasa.
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