Easy Plant-Based Crumbed Chick'n Katsudon

• Meanwhile, place chicken thigh 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 the egg and finally in breadcrumbs. Set aside on a plate.

• Thinly slice spring onion.
• In a medium bowl, add the 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 the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.

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