Chicken Katsu with Rice Salad and Japanese Sauce

Steps

1. Cook rice Combine rice, water and 1/2 teaspoon 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. Prep chicken In a shallow bowl, place flour and 1/2 teaspoon salt. In a second bowl, whisk egg with milk. In a third bowl, place breadcrumbs. Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken breast and use a knife to slice through, horizontally, making two thin steaks.
3. Crumb chicken Coat each piece of chicken in seasoned flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
4. Cook chicken Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken in batches, for about 3-5 minutes each side (depending on thickness), until golden and cooked through. Wipe out pan between batches and add more oil as needed. Set aside to rest for 3 minutes. Slice thickly.
5. Make rice salad In a large bowl, mix together mayonnaise, sesame oil, sweet chilli sauce and vinegar. Thinly slice bok choy; grate carrot; dice capsicum 1cm. Remember to keep some rice plain, for fussy foodies. Add these veggies and cooked rice to the bowl with dressing. Toss to combine and season to taste.
6. To serve Divide rice salad between plates, top with chicken katsu and drizzle over katsu sauce. Fussy foodies may prefer their sauce and veggies on the side.