Quick Japanese-Style Chicken

Custom Recipe: If you've swapped to chicken breast strips, crumb the chicken strips in the same way as above. Heat the frying pan as above. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

------------------------------------CCM TEXT-------------------------------------- • In a shallow bowl, add sweet soy seasoning and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken strips first in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken strips in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.