INGREADIENT

• 1 bunch Broccolini
• 200g Fioretto Cauli Blossom
• 6 Qukes baby cucumbers sliced
• 2 large chicken breast fillets
• 1/4 cup plain flour
• 2 eggs lightly beaten
• 1 1/2 cup panko breadcrumbs
• Vegetable oil for shallow frying
• 1 1/2 cups steamed jasmine rice
• 1 iceberg lettuce cut into wedges
• 1 large avocado cut into wedges

Dressing

• 1 tbs white Shiro miso paste
• 1 tbs ginger pickling liquid
• 2 tbs pickled ginger finely chopped
• 1/2 cup whole egg mayonnaise

Direction

1. For the dressing, stir the miso and ginger pickling liquid together to a smooth paste. Stir in the ginger and mayonnaise. If the dressing is too thick, add a little cold water to adjust the consistency.
2. Carefully cut one chicken breast at a time, in half horizontally to form two thinner fillets. Place onto a sheet of baking paper on a board and flatten with a meat mallet.
3. Spoon flour and breadcrumbs onto plates. Whisk the eggs and a little cold water in a shallow dish. Dip the chicken into the flour, egg, then breadcrumbs. Pressing the crumbs on to secure.
4. Cover the base of a large frying pan with oil. Heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board and cut into thick pieces.
5. Meanwhile, blanch, microwave or steam the Broccolini and Fioretto until just tender. Drain and refresh in cold water. Drain well.
6. Spoon the rice into the base of 4 serving bowls. Arrange the Broccolini, Fioretto, chicken, lettuce, avocado and Qukes in the bowls. Drizzle over the dressing and serve.