CHICKEN KATSU WITH CORN AND BOK CHOY BROWN RICE SALAD

SERVES 4–5

READY IN: 40 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 35 MINUTES

CHICKEN KATSU

600g boneless, skinless chicken breasts

¼ cup flour

½ teaspoon salt

2 eggs

1 ½ cups panko breadcrumbs

2 tablespoons oil

BROWN RICE SALAD

3 cups steamed brown rice

2 corncobs, husk and silk removed

2–3 baby bok choy, bottom 3cm trimmed, washed and finely sliced

1 red, orange or yellow capsicum, core and seeds removed, sliced

¼ cup chopped coriander leaves

1/3 cup chopped roasted peanuts

DRESSING

1 ½ tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon sesame oil

1 tablespoon sweet chilli sauce

½ clove garlic, minced

1.5cm piece ginger, finely grated

TO SERVE

¼ –½ cup katsu sauce (or store-bought)

a few coriander leaves

PREHEAT oven to 200°C. Bring a full kettle to the boil. Line an oven tray with baking paper.

1 Start by cooking the brown rice for the salad. While rice is cooking, prepare rest of meal. Pat chicken dry with paper towels and dig steaks. To do this, place one hand flat on top of each chicken breast and use a knife to slice through horizontally to make 2 thin steaks, trying to keep equal thickness on each side.

2 Mix flour with salt in one dish, whisk eggs in a second dish and place panko breadcrumbs in a third dish. Coat each chicken steak first in flour, then eggs, then panko breadcrumbs. Set aside on a clean, dry plate.

3 Place corncobs in a dish, cover with boiling water and leave for 2–3 minutes. Drain corn and cut off kernels, by first slicing one end off the cob so it can stand up straight without wobbling, then use a sharp knife to slice downwards. In a large bowl, toss corn, bok choy, capsicum and coriander with peanuts.

4 Heat oil in a large fry-pan (preferably non-stick) on medium heat. Fry chicken, in batches, for 1–2 minutes each side until golden brown. Transfer to prepared tray and bake for about 5 minutes to finish cooking through. Slice chicken to serve, if Desired.

5 Mix all dressing ingredients together well and toss with brown rice and vegetables just before serving.

TO SERVE spoon some brown rice salad onto each plate, with some crumbed chicken. Drizzle over katsu sauce and garnish with coriander.