• Thinly slice pear. • In a medium bowl, combine katsu paste and the water. Set aside. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.

• In a shallow bowl, combine Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and mixed sesame seeds. • Dip chicken 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), 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!

• While the chicken is cooking, combine pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season with salt and pepper. Set aside. • Wash and dry frying pan, then return to medium-high heat. Cook katsu mixture, whisking, until slightly reduced, 2-5 minutes. Add the brown sugar and the butter and cook, stirring, until melted and combined. Remove from heat.

• Slice sesame chicken schnitzel. • Divide schnitzel and slaw between plates. • Drizzle Japanese curry sauce over schnitzel to serve. Enjoy!