Chicken Katsu with Japanese Bean and Miso Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss baby kumara on prepared tray with a drizzle of oil and season. Turn so they are all facing cut-side-up, sprinkle over first measure of sesame seeds and bake in the oven for about 25 minutes until tender and golden.
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
3. Place seasoned flour, egg, and Japanese quinoa crumb in separate bowls or plates. Coat each piece of chicken first in flour, then egg mixture, then quinoa crumb, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook crumbed chicken for 2-3 minutes each side (depending on thickness) until cooked through and golden. Set aside to rest, uncovered for a few minutes.
5. Toss all Japanese bean and miso salad ingredients together in a bowl and season. Slice chicken into 1cm strips.
6. To serve, divide Japanese bean and miso salad between plates. Place chicken katsu beside and drizzle over remaining miso and grapefruit vinaigrette to taste. Sprinkle over freshly snipped micro greens and remaining sesame seeds. Serve baked kumara on the side.