Chicken katsu with corn and bok choy brown rice salad

Steam the brown rice according to the packet's instructions. While rice is cooking, prepare the rest of the meal.

Pat chicken dry with paper towels and cut into steaks; to do this, place one hand flat on top of a chicken breast and use a sharp knife to cut it in half horizontally to make 2 thin steaks, trying to keep them of equal thickness.

Mix flour with salt in one dish, whisk eggs in a second dish and place panko crumbs in a third dish. Coat each chicken steak first in flour, then egg, then panko. Set aside on a dry plate.

Preheat oven to 200°C. Line an oven tray with baking paper.

Place corn cobs in a dish, cover with boiling water and leave for 2-3 minutes. Drain then cut off kernels with a sharp knife. Add to a large bowl with sliced bok choy, capsicum, peanuts and coriander.

Heat oil in a large, preferably non-stick, frying pan on medium heat. Fry chicken in batches, for 1-2 minutes on each side, until golden brown. Transfer to lined tray and bake for about 5 minutes to finish cooking through. Slice chicken steaks to serve, if desired (or leave whole).

Mix all the dressing ingredients together and toss with cooked rice and vegetables just before serving.

To make Katsu sauce, combine all the ingredients in a small bowl and stir until smooth.

To serve, spoon rice salad onto each plate and top with crumbed chicken. Drizzle with katsu sauce and garnish with extra coriander.