• Trim and roughly chop pea pods. • In a medium bowl, combine katsu paste, the brown sugar and the water. Set aside.

• 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 enough olive oil to coat the base over medium-high heat. Cook chicken in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate.

• While the chicken is cooking, combine pea pods, slaw mix, baby spinach leaves, 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.

• Divide crumbed chicken tenderloins and pea slaw between plates. • Drizzle katsu sauce over chicken to serve. Enjoy!