Sesame Crumbed Chicken

• While the rice is cooking, thinly slice carrot into rounds. Roughly chop Asian greens. • In a small bowl, combine mayonnaise and Japanese dressing.

Little cooks: Take charge by combining the sauces!

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • Combine the plain flour, salt (for the crumb) and Southeast Asian spice blend in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the black sesame seeds and panko breadcrumbs. • Dip chicken into the flour mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Place on a plate, set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot and cook, stirring, until softened, 3-4 minutes. • Add Asian greens and cook until just tender, 1-2 minutes. Add the soy sauce, stir then transfer to a medium bowl and cover to keep warm.

• Return the frying pan to a high heat and add enough olive oil to cover the base. • Fry crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.