LOVE YOUR LUNCH

Sesame chicken katsu salad

SERVES 2

INGREDIENTS

1 cup frozen shelled edamame
4 chicken tenderloins
¼ cup plain flour
1 egg, beaten lightly
½ cup panko breadcrumbs
2 Tbsp white sesame seeds
½ cup oil, for shallow-frying
60g snow pea tendrils
2 baby cucumbers, sliced on the diagonal
2 spring onions, sliced thinly lengthways

DRESSING

½ cup Japanese mayonnaise
2 Tbsp rice wine vinegar
½ tsp shichimi togarashi

1 Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.

2 For the chicken katsu, lightly dust chicken in flour, shaking off any excess. Coat in egg, then crumbs combined with sesame seeds.

3 Place oil in a small heavy-based frying pan until a third full. Heat over mediumhigh heat until hot; cook chicken for 4 minutes on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.

For the Dressing, combine all the ingredients in a