In a 12-inch skillet over medium, toast the sesame seeds, stirring, until golden and fragrant, 1 to 2 minutes. Transfer to a small bowl and set the skillet aside.

In a food processor,combine the coriander, cumin, caraway, oregano, ¼ cup of cashews, 1 tablespoon of the toasted sesame seeds and ¼ teaspoon each salt and pepper. Pulse until coarsely ground, 12 to 15 pulses.

In a medium bowl, combine the carrots, vinegar, the remaining ¼ cup cashews, the remaining 1 tablespoon toasted sesame seeds and 1 teaspoon salt. Toss, then set aside.

Set a wire rack in each of 2 rimmed baking sheets. In a pie plate or wide, shallow bowl, stir together the flour and cornstarch. In a second similar dish, use a fork to beat the eggs and 1 tablespoon water until well combined.

In a third, stir together the spice blend, the panko, ½ teaspoon salt and ¼ teaspoon pepper.

Season each cutlet on both sides with salt and pepper.

One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess, then coat both sides with egg, and finally dredge through the panko, pressing so the crumbs adhere.

Place the cutlets on one of the prepared racks.

In the same 12-inch skillet over medium-high, heat 6 tablespoons of oil until shimmering. Add 2 cutlets and cook undisturbed until golden brown, 1 to 2 minutes.

Using tongs, flip and cook until the second sides are golden brown, about 1 minute. Remove the skillet from the heat. Transfer the cutlets to the second prepared rack.

Repeat with the remaining 4 tablespoons oil and the remaining cutlets, adjusting the heat as needed if the cutlets brown too quickly. Serve immediately with the carrot salad.