Japanese-Style Chicken Tender Schnitzel

• In a shallow bowl, add Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Dip chicken tenderloins into spice mixture to coat, then into the egg, and finally in the breadcrumb mixture. Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• While the chicken is cooking, combine pea pods, deluxe salad mix, Japanese style dressing and a drizzle of olive oil in a large bowl. Season with salt and pepper. Set aside. • Wash frying pan and return to medium-high heat. Cook katsu mixture and the butter, whisking, until slightly thickened, 2-3 minutes. Remove from heat.