Crumbed Chicken Breast Katsudon

• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Thinly slice spring onion. • In a medium bowl, add remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!

• While the chicken is cooking, combine slaw mix and Japanese dressing in a medium bowl. Season to taste, then set aside. • In a small bowl, combine sesame dressing and the soy sauce (for the dressing). Set aside.