Asian Chicken Schnitzel Rice Bowl

While the rice is cooking, place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Thinly slice the carrot into half-moons. Trim and halve the green beans. Roughly chop the Asian greens.

In a shallow bowl, combine the plain flour and the salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot, stirring, until tender, 4-5 minutes. Add the Asian greens and oyster sauce and cook, stirring, until wilted, 2 minutes. Season with pepper.