Crumbed Chicken with Asian Brown Rice Salad

Steps

1. a full kettle to boil.
2. Place rice, water and a good pinch of salt in a medium 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 for a further 8 minutes. Do not lift lid at any time during cooking. Remove lid and fluff up grains with a fork and allow to cool slightly.
3. While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
4. Place seasoned flour in a dish, beat egg with milk in a second dish, and place panko crumbs in a third dish. Coat each chicken steak first in flour, then egg, then crumbs, shaking off excess as you go.
5. Heat oil in a large fry-pan (preferably non-stick) on medium heat. Fry crumbed chicken steaks, in batches, for 2–3 minutes each side until golden and cooked through. Add more oil to pan as required. Set aside, covered with foil to rest for a few minutes.
6. In a large bowl, combine capsicum, celery, bok choy and coriander (if using). In a small bowl, mix all dressing ingredients together.
7. Toss cooked rice with vegetables and dressing just before serving. Slice chicken thickly.
8. Spoon some rice salad and sliced chicken onto each plate. Top with a spoonful of Asian BBQ sauce.