Sesame Chicken Schnitzel & Garlic Rice

• Meanwhile, thinly slice red capsicum. Thinly slice carrot into half-moons. Trim and halve green beans. • In a small bowl, combine mayonnaise and Japanese dressing. • Place your hand flat on top of each chicken breast and slice through horizontally, to make two thin steaks.

Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine the plain flour, the salt (for the crumb) and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook chicken schnitzel in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add capsicum, carrot, green beans and a splash of water. Cook, stirring, until tender, 4-5 minutes. • Remove pan from heat and add the soy sauce, tossing to coat.