Double Tonkatsu Chicken & Rice Bar

• While the rice is cooking, thinly slice spring 
onion.
• Cut broccoli into small florets, 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 it is 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.
• Coat chicken first in the flour mixture, then into 
the egg and finally into the breadcrumbs. Set 
aside on a plate. 
Little cooks: Help crumb the chicken! Use one hand 
for the wet ingredients and the other for the dry 
ingredients to avoid sticky fingers! 

• 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 (when no longer pink 
inside), 2-4 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 to taste with 
salt and pepper. 
Little cooks: Take the lead by tossing the salad!