• Trim and roughly chop pea pods. • In a medium bowl, combine Japanese curry paste, the brown sugar 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. Little cooks: Take charge by combining the ingredients for the curry sauce!

• 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 into spice mixture to coat, then into the egg and finally into 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.

• While the chicken is cooking, in a large bowl, combine pea pods, deluxe salad mix, Japanese style dressing and a drizzle of olive oil. Season with salt and pepper. Set aside. • Wash frying pan and return to medium-high heat. Cook curry mixture and the butter, whisking, until slightly thickened, 2-3 minutes. Remove from heat.

• Slice chicken schnitzel. • Divide schnitzel and deluxe salad between plates. • Drizzle curry sauce over schnitzel to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the curry sauce!