Chicken Katsu & Garlic Rice

• Meanwhile, thinly slice cucumber into half-moons. Roughly chop Asian greens. Slice onion into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine ponzu sauce and cucumber and toss to coat. Set aside.

Little cooks: Take charge by combining the sauces!

• 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, add panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant and slightly wilted, 1-2 minutes. • Transfer to a medium bowl and cover to keep warm. Season to taste.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out the frying pan, then return to medium-high heat. Add katsu paste, brown sugar, water (for the sauce) and the remaining butter. Cook, stirring, until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.