Chicken Katsu

Meanwhile, rinse the Jasmine rice. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.Meanwhile, rinse the Jasmine rice. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.

Place the free range chicken breast between two sheets of baking paper. Pound it with a meat mallet or rolling pin until it is an even thickness and about 1 cm thick. Place the plain flour in a shallow bowl and season with salt and pepper, place the milk in a second bowl and the panko breadcrumbs in a third bowl. Season the chicken breast with salt and pepper then dip in the flour, followed by the milk and finally coat in the breadcrumbs. Place on a plate until ready to fry.

Pounding breaks down fibres in the chicken and allows for fast cooking. It’s an important step to ensure your chicken cooks evenly in the allocated time in step 4.

Heat 1/2 of the remaining olive oil in a large frying pan over a medium-high heat. Add 1/2 of the crumbed chicken and cook for 3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Wipe out the pan with paper towel and repeat the process with the remaining oil and chicken. Slice into 2 cm strips.

Meanwhile, trim the green beans and slice the spring onion into thin strips. Add the green beans to the small saucepan of boiling water for 2 minutes, or until just softened. Drain and set aside. Combine the mayonnaise with a dash of water in a small jug or bowl (this will help loosen it). Set aside.