Sesame Katsu Chicken & Veggie Rice

• Place your hand flat on top of chicken breast 
and slice through horizontally to make two  
thin steaks.
• In a shallow bowl, combine the plain flour 
and salt. In a second shallow bowl, whisk the 
egg. In a third shallow bowl, combine panko 
breadcrumbs and sesame seeds.
• Dip chicken into the flour mixture to coat, then 
into the egg and finally into the breadcrumbs. 
Set aside on a plate.

• Heat a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl and set aside. • Return frying pan to 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 and season with salt and pepper. 

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.

• Drain oil, wipe out pan, then return to  
medium-high heat with a drizzle of olive oil. 
Cook garlic until fragrant, 1 minute. 
• Add broccoli & cauliflower rice mix and cook 
until softened, 2-4 minutes.
• Season to taste. Transfer to serving bowls. 

• Return pan to medium-high heat. Cook 
Japanese curry paste and the water, stirring to 
combine, until slightly reduced, 2-3 minutes.
• Add the butter and brown sugar and stir until 
melted and combined, 1 minute.