Chicken Katsu & Ginger Rice

• Meanwhile, Slice courgette and cucumber into half-moons. .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-thick. • In a shallow bowl, combine sweet soy seasoning and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Coat chicken first in the flour mixture, followed by the egg and finally the peanut-breadcrumb mixture. Set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add courgette and cook until tender, 4-5 minutes , drizzle over the honey and gently toss to coat. Transfer the courgette to a plate and cover to keep warm.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches, until golden and cooked through, 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. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the water (for the sauce), brown sugar and the butter (for the sauce) ,stirring, until slightly reduced, 2-3 minutes. • Meanwhile, combine slaw mix, cucumber, garlic aioli and ponzu sauce in a medium bowl. Season with salt and pepper.