Crumbed Chicken with Asian Brown Rice Salad and Katsu Sauce

Steps

1. Place rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry with paper towels and cut into steaks (see tip). Place seasoned flour in a dish, beat egg with milk in a second dish, and place breadcrumbs in a third dish. Coat each chicken piece first in flour, then egg, then crumbs, shaking off excess as you go.
3. Heat oil in a fry-pan on medium heat. Fry crumbed chicken, in batches, for 3–4 minutes each side (depending on thickness), or until golden brown and cooked through. Set aside, covered with foil to rest for a few minutes.
4. In a small bowl, mix all dressing ingredients together. Remove lid from rice, fluff up grains with a fork and allow to cool slightly.
5. In a bowl, combine peas, capsicum, spinach and coriander (if using). Toss with cooked brown rice and dressing. Slice crumbed chicken thickly on an angle.
6. Spoon some Asian brown rice salad onto each plate and top with slices of crumbed chicken. Drizzle with katsu sauce.