Double Tonkatsu Chicken & Rice Bar

• While the rice is cooking, thinly slice spring onion.
• Cut broccoli into small florets (see ingredients), then roughly chop the stalk.
• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and cover to keep warm.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine shredded cabbage mix and Japanese dressing. Season with salt and pepper to taste.