Ingredients
- Chicken breast, filleted
- Panko bread crumbs
- Egg
- Jasmine rice
- Flour
- Kewpie Japanese Dressing Roasted Sesame
- Salt
- Olive oil
Method
- Heat 1 and a half cups of water in a small saucepan, add cup of Jasmine rice once boiling, cook for 12 minutes. Once time is up, remove from heat and allow to continue cooking in steam for approx 10 mins
- Set up wash - in one bowl combine flour and pinch of salt, in a second whisk 2 eggs, in a third place panko breadcrumbs.
- Fillet chicken breasts. Take each thin steak and dip in wash ingredients - first coat in flour, then in egg, then in panko bread crumbs.
- Add olive oil to a pan and turn on heat to medium high. Cook the panko chicken for 4-5 mins on each side (chicken is down when no longer pink inside).
- Scoop rice into a shallow bowl, add cooked panko chicken and top with a drizzle Kewpie Japanese Dressing Roasted Sesame over all. Enjoy!
- Optional extra: whisk 2 extra eggs and add to pan with sliced spring onion for an additional omelette delight!
Product used in recipe
- Kewpie - Kewpie Japanese Dressing Roast Sesame
