Sesame-Crumbed Chicken & Bacon-Katsu Sauce

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Coat chicken first in the flour mixture, then into the egg and finally in the sesame breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium-low heat. Add katsu paste, the brown sugar, water (for the sauce) and butter and cook, stirring, until slightly reduced, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return pan to medium-low heat. Add katsu paste, the brown sugar, water and butter and cook, stirring, until slightly reduced, 2-3 minutes. Stir through cooked bacon.