Sesame Chicken Schnitzel and Gochujang Butter Sauce

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and sesame seeds into another bowl and season with the salt (see pantry for amount) and pepper.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop on a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While everything's in the oven, wipe out the (now empty) chicken pan and pop back on medium heat (no oil).

Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Once thickened, vigorously stir in the butter (see pantry for amount). Simmer for 1 more min, then remove from the heat. 

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. In a medium bowl, combine the pear, coleslaw mix, mayo and sweet chilli. Season with salt and pepper, then set aside.