Crumbed Chicken Katsu

Toss the carrot in a splash of the olive oil and honey and place on a lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20 minutes, or until golden and tender.

Place the Jasmine 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 chicken breast fillets between two pieces of baking paper. Using a rolling pin or meat mallet bash the chicken breast fillets until they are 1 cm thick. Set up a crumbing station by placing the plain flour and some salt and pepper in one bowl, the milk in a second bowl and the panko breadcrumbs in a third bowl. Dip the flattened chicken breast in the flour, followed by the milk, shaking off any excess and then lastly coat evenly in the breadcrumb mixture. Place on a plate until ready to fry.

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the crumbed chicken and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Cut the cooked chicken into thick slices.

Combine the mayonnaise and wasabi in a small bowl.