Crumbed Chicken & Sri Lankan Coconut Sauce

While the rice is cooking, finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot into half-moons. Place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot until tender, 3-4 minutes. Add the Asian greens, baby spinach leaves and garlic and cook until just wilted and fragrant, 1-2 minutes. Season. Transfer to a bowl and cover to keep warm.

Wipe out the frying pan, then return to a medium-high heat with enough olive oil to cover the base. Cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

Wipe out the frying pan, then return to a medium heat. Cook the coconut cream, Sri Lankan spice blend and chicken-style stock powder (see ingredients), stirring, until slightly thickened, 1-2 minutes.