Crumbed Katsu Chicken Sando

• Meanwhile, grate carrot. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and curry powder. • Coat chicken breast strips in flour mixture, then into egg and finally in 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, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake buns directly on a wire oven rack until heated through, 5-7 minutes. • Wipe out frying pan and return to medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.

• In a medium bowl, combine shredded cabbage mix, carrot, mayonnaise and a drizzle of vinegar. Season with salt and pepper.