Preheat your oven to 220°C/200°C fan/gas mark 7.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. In another medium bowl, combine the breadcrumbs and black sesame seeds, then season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the crumbed chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Meanwhile, boil a full kettle. Wash out one of your used bowls for later.

Once the chicken is golden brown, transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/2 tsp of salt on high heat.

Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, carefully wipe out the (now empty) chicken frying pan. Return to medium-high heat with a drizzle of oil.

Once hot, add the sliced mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

In the meantime, in the (now empty) bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

Once the mushrooms are browned, stir in the miso, wild mushroom paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, mix in the creme fraiche and cheese. Simmer for 1 min.

Stir in the cooked pasta and butter (see pantry for amount). Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. 

When you're ready to serve, add the baby leaves to the bowl of dressing and toss to coat.

Transfer your chicken schnitzel to a boar dand cut widthways into 1cm thick slices.

Share the creamy mushroom rigatoni between your bowls and top with the sliced schnitzel.

Serve with the salad alongside.

Enjoy!