Japanese-Style Chicken Schnitzel

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, combine the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Dip the chicken into the flour, then into the egg and finally in the panko-sesame mixture. Set aside on a plate.

In large frying pan over a medium-high heat, add enough olive oil to cover the base and heat over a medium-high heat. 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 schnitzel doesn't stick to the pan!

Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the garlic and soy sauce (for the veggies) and cook until fragrant, 1 minute.