• Thinly slice cucumber into half moons. Grate carrot. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.

• In a shallow bowl, add sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches, until golden and cooked through, 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! TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to chicken breast strips, crumb the chicken strips in the same way as above. Heat the frying pan as above. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• While the chicken is cooking, combine cucumber, carrot, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Slice Japanese-style chicken schnitzel. • Divide chicken schnitzel and cucumber slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!