Tonkatsu Chicken & Rice Bar

• While rice is cooking, cut broccoli
(see ingredients) into small florets, then 
roughly chop the stalk.
• Add broccoli and a splash of water to a 
microwave-safe bowl, then cover with a damp 
paper towel.
• Microwave broccoli on high until just tender, 
2-4 minutes.
• Drain broccoli, then return to the bowl and cover 
to keep warm.

• Place chicken breast between two sheets of 
baking paper. Pound chicken with a meat mallet 
or rolling pin until they are an even thickness, 
about 1cm.
• 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, place 
panko breadcrumbs.
• 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 over medium-high heat 
with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden 
and cooked through, 2-4 minutes each side. 
Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the tonkatsu does not 
stick to the pan.
TIP: Chicken is cooked through when it’s no longer 
pink inside!

• In a large bowl, combine shredded cabbage mix
and Japanese dressing. Season to taste with 
salt and pepper.